This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. This decadent, smooth Chocolate Hazelnut Truffle Tart made with a homemade Oreo cookie crust is a sweet, indulgent dessert perfect for the holidays.
Welcome to day 2 of #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! You can read all about this weeks giveaway sponsors here.
When it comes to baked dessert recipes I’m, well, not that great at them. Almost always, I mess something up. Not this time, people, not this time. This Chocolate Hazelnut Truffle Tart was easy to make and came out like truffle candy. Top it with whipped cream and shaved chocolate and it’s amazing!
I don’t actually own a tart pan, and it’s fine to use a pie pan instead, you just won’t be able to remove the tart from the pan whole.
How to make an Oreo Cookie crust:
Do you need to remove the filling from Oreos before crumbling? No. I had this question myself, so I did some research. For this recipe, you will simply put 25 original Oreos in a food processor and process until fine. If you don’t have a food processor you can put the cookies in a plastic freezer bag and crush with a rolling pin, but you have to make sure they are fine crumbs. Then you will add butter to the crumb mixture and mix well. Press into a tart or pie pan and bake for 12-15 minutes at 350 degrees F.
While the crust is baking, combine sugar, semi-sweet chocolate chips, and LorAnn Oils Chocolate Hazelnut flavor extract.
In a small pot heat heavy cream and butter over medium heat until just simmering.
Lightly beat three room temperature eggs in a medium-size bowl.
Pour the heated cream and butter over the chocolate chips, sugar, and extract. Stir until the chocolate is completely melted and sugar has dissolved. Pour about 1/3 of the melted chocolate mixture into the eggs, stir until combined, then pour the egg mixture into the remaining chocolate mixture and stir until smooth.
Pour the mixture into the prebaked tart crust. Bake for 25-30 minutes or until the center is just set (the middle will jiggle). Cool completely on a wire rack. Cover and refrigerate until ready to serve. Top the chocolate hazelnut tart with whipped cream and shaved chocolate if desired.
Chocolate Hazelnut Truffle Tart
Here are some more chocolate desserts for Christmas:
Reese’s Peanut Butter No-Bake Cheesecake
Chocolate Walnut Cranberry Pie
No-Bake Chocolate Peppermint Cheesecake
Chocolate Hazelnut Cupcakes with Nutella Frosting
This recipe is adapted from Taste of Home Holiday Baking Collectors Edition, Winter 2018, page 86, Chocolate Mint Truffle Tart.
Read on after the Chocolate Hazelnut Truffle Tart recipe to see all the other #ChristmasSweetsWeek recipes shared today!
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- 25 original Oreo cookies
- 1/4 cup butter, softened
- 1 cup heavy cream
- 10 ounces semi-sweet chocolate chips
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons chocolate hazelnut flavor extract
- 3 large eggs, room temperature and lightly beaten
- shaved or chopped chocolate, whipped cream optional
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Preheat the oven to 350 degrees F.
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Put the cookies in a food processor and process until fine. If you don’t have a food processor, put the cookies in a plastic freezer bag and crush with a rolling pin until fine crumbs.
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Add butter to the crumb mixture and mix well using the food processor or by hand.
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Press evenly into a tart or pie pan and bake for 12-15 minutes.
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While the crust is baking, combine sugar, semi-sweet chocolate chips, and LorAnn Oils Chocolate Hazelnut flavor extract in a large mixing bowl.
- In a small pot heat heavy cream and butter over medium heat until just simmering.
- Lightly beat three room temperature eggs in a medium-size bowl.
- Pour the heated cream and butter over the chocolate chips, sugar, and extract. Stir until the chocolate is completely melted and sugar has dissolved. Pour about 1/3 of the melted chocolate mixture into the eggs, stir until combined, then pour the egg mixture into the remaining chocolate mixture and stir until smooth.
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Pour the mixture into the prebaked tart crust. Bake for 25-30 minutes at 350 degrees F, or until the center is just set (the middle will jiggle). Cool completely on a wire rack.
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Cover and refrigerate until ready to serve. Top the tart with whipped cream and shaved chocolate if desired.
Nutritional information does not include optional toppings.
#ChristmasSweetsWeek recipes:
Beverages:
Candy Cane Crunch Milkshake from The Redhead Baker
Salted Caramel Hot Chocolate Toddy from Strawberry Blondie Kitchen
Frozen Blue Hot Chocolate from For the Love of Food
Grumpy Grinch Punch from For the Love of Food
Merry Mistletoe Cocktail from Who Needs A Cape?
Raspberry Thyme Prosecco Punch from Take Two Tapas
Vanilla Milk Punch from Cooking with Carlee
Breakfast:
Cranberry Orange Make Ahead French Toast Bake from With Two Spoons
Candies:
Cookie Butter Balls from The Bitter Side of Sweet
Homemade Peppermint Patties from Everyday Eileen
White Chocolate Bark from Family Around the Table
Desserts:
Apple Cheddar Hand Pies from A Kitchen Hoor’s Adventures
Sparkling Wine, Cranberry, and White Chocolate Layer Cake from Cheese Curd in Paradise
Chocolate Orange Crinkle Cookies from Kate’s Recipe Box
Cranberry Orange Crinkle Meltawats from Love and Confections
Double Chocolate Mousse Cake from The Crumby Kitchen
Gingerbread Cookie Cups from Moore or Less Cooking
Gingerbread Sprinkle Cookies from Daily Dish Recipes
Grandma’s Chocolate Pie from Tip Garden
Italian Butter Cookies from April Golightly
No Bake Eggnog Pie from Our Good Life
Orange Cranberry White Chocolate Bread from Sweet Beginnings
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.
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