Dairy Farmers of Canada

Warm Chocolate Hazelnut Truffle Tarts

Bite-size tarts filled with a smooth chocolate filling are terrific little desserts to top off a celebratory meal.

  • Prep: 25 min
  • Cooking: 20 min
  • Refrigeration: 15 min
Yields 24 tarts
warm chocolate hazelnut truffle tarts


  • Tart shells
  • 1 1/3 cups (330 mL) all-purpose flour
  • 2 tbsp (30 mL) sugar
  • 2 tbsp (30 mL) cocoa powder
  • 1/3 cup (80 mL) cold butter cubed
  • 1/4 cup (60 mL) 35 % cream
  • Filling
  • 1/4 cup (60 mL) toasted hazelnuts finely chopped
  • 2/3 cups (160 mL) 35 % cream
  • 1 egg
  • 3 oz (90 g) bittersweet chocolate chopped
  • 1 tsp (5 mL) vanilla extract
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Tart Shells

: In food processor, combine flour, sugar and cocoa; sprinkle with butter cubes. Pulse until fine crumbs. Drizzle in cream; process until dough clumps together. Squeeze tablespoonfuls (15 mL) of dough into a ball and press into 1-1/4-inch (3 cm) mini muffin or tart pans. Prick dough with a toothpick. Refrigerate for 15 min.

Preheat oven to 350 °F (180 °C). Bake tart shells for 12 to 15 min or until firm. Let cool in pan on a rack until just firm enough to handle; remove from pan.


: In a small saucepan, heat cream over medium heat just until steaming. In a bowl, whisk egg to blend. Gradually whisk in about half of the hot cream in a thin stream; whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened and just about to boil, about 2 min. Remove from heat; stir in chocolate and vanilla extract until smooth.

Place tart shells on a rimmed baking sheet; sprinkle half of the hazelnuts evenly into shells. Spoon filling into tarts. (Can be covered loosely and refrigerated for up to 1 day).

To serve, bake filled tarts in a 350 °F (180 °C) oven for 5 min or until warmed through. Sprinkle with remaining nuts; serve immediately.


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Nutritional information

Per serving
Energy: 114 Calories
Protein: 2 g
Carbohydrate: 9 g
Fat: 8 g
Fibre: 1 g
Sodium: 32 mg

Top 5 Nutrients

(% DV*)
Calcium: 1 % / 11 mg
Folate: 5 %
Niacin: 3 %
Thiamin: 4 %
Vitamin A: 6 %