Espresso Truffle Tart



1 recipe Classic Tart Dough

1 cup coconut milk

12 ounce cacao nibs, finely chopped

6 tablespoons coconut oil, softened

2 teaspoons instant espresso or instant coffee


1.В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.

2.В В Adjust an oven rack to the middle position and preheat the oven to 375В°F. Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool on the baking sheet while making the filling.

3.В В Bring the coconut milk to a brief simmer in a small saucepan over medium-high heat. Remove from the heat, stir in the cacao nibs and coconut oil, cover the pan, and let stand until the cacao nibs are mostly melted (about 2 minutes). Gently stir the mixture until smooth, then add instant espresso.

4.В В Pour the filling into the tart shell or mini-tart cups and refrigerate uncovered until the filling is firm (about two hours). To serve, remove the outer metal ring, slide a metal spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter or cutting board, or carefully remove tarts from mini-tart cups and place on serving platter.

Making the Tart(s) Ahead

The tart dough can be made ahead, as per the instructions in the original recipe. The baked tart shell can be cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to two days. Once filled and chilled, the tart can be wrapped loosely with plastic wrap and refrigerated for up to one day.