Chocolate Truffle Tart with Matzo-Almond Crust
Matzo crackers, sliced almonds, and semisweet chocolate flavor this Chocolate Truffle Tart with Matzo-Almond Crust to create a decadent dessert perfect for a celebration of the Festival of Lights.
See notes for make ahead/freezer version of this recipe.
Author: Tea Time Magazine November/December 2020.
Servings 1 (8-inch) tart
Ingredients
- 3 unsalted matzo crackers broken
- ¼ cup sliced almonds
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter melted
- 8 ounces semisweet chocolate finely chopped
- 3 tablespoons unsalted butter
- ⅔ cup heavy whipping cream
- 1 teaspoon vanilla extract
- Garnish: pomegranate arils mint leaves, and toasted sliced almonds
Instructions
- Preheat oven to 350°.
- In the work bowl of a food processor, pulse together matzo crackers, almonds, sugar, and salt until coarsely ground. Add melted butter. Process just until mixture begins to clump together. Press mixture firmly into bottom and up sides of an 8-inch tart pan.
- Bake until crust is golden brown, 15 to 20 minutes. Let cool completely on a wire rack.
- In a medium bowl, combine chocolate and butter.
- In a small saucepan, heat cream over medium-low heat just until simmering.
- Pour hot cream over chocolate, whisking until smooth. Whisk in vanilla.
- Pour chocolate filling into cooled crust.
- Using an offset spatula, spread filling in a smooth, even layer.
- Refrigerate until firm, at least 1 hour and up a day.
- Just before serving, carefully remove tart from pan and place on a serving plate.
- Garnish with pomegranate arils, mint leaves, sliced almonds, and sea salt, if desired.
Notes
Recipe Source (does not include the following notes): https://teatimemagazine.com/chocolate-truffle-tart-with-matzo-almond-crust-recipe/
* Make-Ahead, Freezer-Friendly Chocolate Tart: (Key freezer tweaks (quick overview))
Add 1 extra tablespoon butter to the filling → prevents icy texture
Freeze without garnishes
Thaw slowly in the fridge for best texture * Matzo-Almond Crust (same, with one note)
Prepare and bake the matzo–almond crust exactly as before.
Freezer tip:
Once baked and cooled, you can wrap and freeze the crust alone for up to 1 month. Thaw at room temp before filling. *Variation for a Freezer-Stable Chocolate Filling:
Place 8 oz semisweet chocolate in a heatproof bowl.
Heat together:
⅔ cup heavy cream
4 tablespoons unsalted butter (instead of 3) until just steaming.
Pour over chocolate, let sit 1 minute, then stir until smooth.
Stir in 1 teaspoon vanilla.
Pour into the cooled crust and smooth the top. *Chill → Freeze:
Refrigerate the assembled tart for 2 hours until fully set.
Wrap tightly: First in plastic wrap (press gently against the surface)
Then in foil. Freeze up to 2 months. **Thawing & Serving (important!):
Transfer to the refrigerator 12–24 hours before serving
Remove wrapping only after fully thawed
Garnish right before serving with: pomegranate arils, mint leaves, and toasted almonds **Do not microwave or thaw at room temp—that’s how ganache turns grainy. *You can freeze this already sliced.
Slice when fully chilled, freeze solid, then wrap slices individually. Pull out exactly what you need—very elegant, very low effort.
* Make-Ahead, Freezer-Friendly Chocolate Tart: (Key freezer tweaks (quick overview))
Add 1 extra tablespoon butter to the filling → prevents icy texture
Freeze without garnishes
Thaw slowly in the fridge for best texture * Matzo-Almond Crust (same, with one note)
Prepare and bake the matzo–almond crust exactly as before.
Freezer tip:
Once baked and cooled, you can wrap and freeze the crust alone for up to 1 month. Thaw at room temp before filling. *Variation for a Freezer-Stable Chocolate Filling:
Place 8 oz semisweet chocolate in a heatproof bowl.
Heat together:
⅔ cup heavy cream
4 tablespoons unsalted butter (instead of 3) until just steaming.
Pour over chocolate, let sit 1 minute, then stir until smooth.
Stir in 1 teaspoon vanilla.
Pour into the cooled crust and smooth the top. *Chill → Freeze:
Refrigerate the assembled tart for 2 hours until fully set.
Wrap tightly: First in plastic wrap (press gently against the surface)
Then in foil. Freeze up to 2 months. **Thawing & Serving (important!):
Transfer to the refrigerator 12–24 hours before serving
Remove wrapping only after fully thawed
Garnish right before serving with: pomegranate arils, mint leaves, and toasted almonds **Do not microwave or thaw at room temp—that’s how ganache turns grainy. *You can freeze this already sliced.
Slice when fully chilled, freeze solid, then wrap slices individually. Pull out exactly what you need—very elegant, very low effort.