Our Lindt Master Chocolatiers have created a luxurious version of this grab’n’go toaster staple using our rich and creamy LINDOR 60% Dark Chocolate Truffles encased in a delicious cocoa-infused pastry. They take a little longer to make than the shop-bought variety but we promise they are worth the effort!
Try swapping the LINDOR 60% Dark Chocolate Truffles for our creamy LINDOR White or smooth LINDOR Stracciatella for a sweeter filling. You can also use a sprinkling of freeze-dried raspberries instead of the crushed candy cane to decorate, if you prefer.
- 150 g plain flour, plus extra for rolling
- 95 g icing sugar
- 3 tbsp cocoa powder
- Pinch of salt
- 125 g cold unsalted butter, diced
- 3 tbsp icy cold water
- For the filling:
- 12 LINDOR 60% Dark Chocolate Truffles, unwrapped (see Tip)
- For the icing:
- 65 g icing sugar
- 2 tbsp cocoa powder
- About 5 tsp cold water
- 100 g Lindt GOLD BAR Milk Chocolate, chopped
- Crushed candy canes (see Tip)
Preheat the oven to 200C/180 Fan. Line a large baking sheet with greaseproof paper.
Tip the flour, icing sugar, cocoa powder and a pinch of salt into a food processor and blend for 5 seconds to combine. Add the cold butter and pulse until you have fine crumbs.
Gradually add the water (you may not need it all) through the tube, with the motor still running, until the dough starts to come together to form a ball. You can also do this by hand by whisking the dry ingredients until well combined before rubbing in the butter using your fingertips until you have coarse crumbs. Gradually add the water, bringing together with your hands, to form a dough.
Bring together to form a ball, tip onto a lightly floured work surface, and shape into a disc. Wrap tightly in cling-film and chill for 1 hour.
Meanwhile, roughly chop the LINDOR 60% Dark Chocolate Truffles and tip into a bowl. Set aside.
Lightly dust a work surface with a little flour and roll out the chilled dough to a large rectangle - about 0.5 cm thick. Trim the edges so you have a neat rectangle. Cut into 10 equal-sized rectangles (measuring about 12 cm x 8 cm). Reroll any scraps to create more rectangles, if possible - for each extra tart you will need 2-3 extra LINDORS, roughly chopped.
Evenly distribute the chopped LINDOR Truffles between half of the rectangles, taking care to leave a 0.5 cm rim around the edges.
One topped rectangle at a time, brush a little water around the border of the dough. Top with a plain rectangle and firmly press down to seal. Use a fork to make indents into the border to ensure there are no leakages. Repeat with the remaining rectangles.
Carefully transfer onto the prepared baking sheet (you may find this easier with a spatula). Bake for 15 to 20 minutes or until the dough is firm to touch. Leave to cool completely.
Meanwhile, make the icing by mixing together the icing sugar, cocoa powder and water in a small bowl.
Scoop one heaped tablespoon into the centre of a cooled tart and gently spread using a palette knife or back of a teaspoon to cover the surface. Sprinkle with finely chopped pieces of chocolate or crushed candy cane. Leave to set for about an hour or until the frosting has set.