Chocolate Espresso Truffle Tart



This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.


Chocolate Pastry

215 g Bakers' Magic Gluten free flour

35 g Potato starch

150 g Butter (cubed)

20 g Cocoa

40 g Brown sugar

1 Egg

25 g Water

White Chocolate Truffle

250 g White chocolate (I used Callebaut Callets)

150 g Thickened cream

2 tsp Vanilla bean paste

2 eggs

Dark Chocolate Truffle

300 g Dark chocolate (I used 58.3% Callebaut Callets)

300 g Thickened cream

3 Eggs

75 g Kaluha (or Tia Maria)

2 tsp Coffee granules

60 g Brown sugar

Extra cocoa for dusting on top


Preheat oven to 180 C.

Grease a flan dish. My only round fluted flan dish is porcelain, does not have a removable base & has a diameter of 28 cm. If your flan dish is smaller ~23 cm decrease the Dark Chocolate Truffle mix by 1/3 and the White Chocolate Truffle mix by 1/2. Keep the amount of pastry the same - it can be used for making pastry biscuits.

Prepare a work surface for rolling out pastry.



Place all ingredients in TM bowl except the egg & water.

Process for 5 secs on speed 8. The mixture should resemble fine breadcrumbs.

Add in the egg & water.

Mix for 20 secs on speed 4.

Transfer dough to a clean work surface. 

Stand Mixer

Mix together the Bakers' Magic Gluten free flour, the potato starch & the cocoa. 

Stir in the brown sugar.

Transfer to the mixing bowl & add in the cubed butter.

Mix until it resembles fine breadcrumbs.

Add in the egg & water. 

Mix until it comes together as a dough.

Transfer dough to a clean work surface.

The Pastry Part 

Bring the dough together with your hands. I usually use non-stick paper on top of my kitchen bench.

Knead the dough for ~1 min using the palm of your hand.

Roll out the dough in a circular shape with a height of ~2 - 3 mm. If uncertain how big the dough disk should be, trace around the base of the flan dish on some non stick paper. Roll out the dough between two sheets of non stick baking paper, place the one with the tracing on top. Roll the dough out so that the disk size is ~5 cm larger than base of the flan dish.


If you have rolled out your pastry between 2 pieces of baking paper gently lift one side off then put it back down on the pastry. Grabbing both sides of both pieces of the baking paper gently flip over the dough. The other side of the pastry should now be facing upwards, gently peel off and completely remove the baking paper on this side. Without squashing the pastry gently put the rolling pin over the pastry ~ 1/4. Lift up the bottom piece of baking paper with the pastry on it and lay it over the rolling pin.

Peel off the baking paper. Lift up the rolling pin, the pastry should be hanging off it. Holding on to both ends of the rolling pin position the pastry over the flan dish. Gently lay the pastry onto the dish.

Gently push the pastry onto the bottom edge & side of the flan dish. Trim off excess pastry with a knife. Keep the extra pastry dough - you can make biscuits out of it.


The dough needs to be blind baked. Put a layer of non stick baking paper over the top of the dough. I usually use the piece with the tracing of the base of the flan dish on it & cut it slightly larger. Pour in blind baking beads or dried beans or rice.


Bake in the oven at 180 C for 15 mins.

The Truffle Part

I am sure the White Chocolate Truffle mix could be made in a Thermomix however I make use of my microwave for this part & use the Thermomix for the Dark Chocolate Truffle mix.

White Chocolate Truffle

Warm the cream in a microwaveable bowl above 40 C.

Add in the white chocolate & vanilla bean paste.

Your pastry should be nearly ready to come out of the oven.

Ensure the chocolate has melted, if not gently warm in the microwave.

In a separate bowl briefly whisk the 2 eggs. Wait until the pastry is out of the oven before putting the eggs into the cream & chocolate mix.

Gently take the baking paper & baking beads out of the flan dish.

 Add the eggs to the chocolate mix & stir to combine.

Pour over the pastry.

Bake in the oven at 180 C for ~10 mins. The mixture should set in this time.

While the tart is in the oven prepare the Dark Chocolate Truffle Mix.

Dark Chocolate Truffle Mix


Place cream, brown sugar & coffee into the TM bowl.

Mix at 70 C for 2 1/2 mins at speed 3.

Add chocolate & mix for 1 min at speed 2. If the chocolate hasn't completely melted mix for an additional 30 sec (@ 50 C) at speed 2.

Add eggs & Kaluha to TM bowl, mix for 20 secs at speed 4.

Wait for the tart to come out of the oven.


Heat cream, brown sugar & coffee in a microwaveable container.

Add in the chocolate & stir. If the chocolate is not all melted put the container back in the microwave & gently heat. Stir the mixture again.

When the chocolate is completely melted add in the Kaluha & stir the mixture. 

In a separate bowl briefly whisk the 3 eggs. Wait until the flan is out of the oven before putting the eggs into the cream & chocolate mix.

The tart may be ready to take out of the oven.

Pour the Dark Chocolate Truffle mix over the top of the White Chocolate Truffle mix.

Bake in the oven at 180 C for ~17 min. If your oven has a hot spot gently turn the tart halfway through baking. The actual time required for baking will depend on your oven & the size of the tart. It is cooked when the middle of the filling has stopped wobbling. If the filling starts to puff up around the edges it is or is close to being cooked. Bring out of the oven & transfer to a cooling rack.

Allow to cool considerably before cutting & serving. Prior to serving dust the top with the extra cocoa.

Of course you may want to try it hot & then warm to check it out for yourself.

Serve with cream &/or ice-cream.