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Checkered Lindor Tart Recipe

RecipesPIES TARTS & BARSJul 9Written By Malu Bonifacio

I always wanted to make this Lindor tart. The best time to make it is when you have your family to share it with. Since the start of the COVID 19 pandemic last March, we had relatives staying with us for a couple of months so I made it as a great dessert for all of us.

The taste of the crust is similar to short bread which complemented the dark chocolate.

Recipe adapted from Lindt

You will need a Tart Pan size 35x11cm x 2.5 cm.

Checkered Lindor Tart Recipe

Prep Time

30 Min

Cook Time

15 Min

Total Time

45 Min

Yield

10

Ingredients

  • 1¾ cups all purpose flour
  • ⅓ cup sugar
  • pinch of salt
  • ¾ cup unsalted butter
  • 1 egg
  • ½ cup 35% whipping cream
  • 2 bars Lindt Excellence 70% Cacao Dark Chocolate, chopped
  • 8 Lindor White Chocolate Truffles (sliced in half)
  • 8 Lindor Milk Chocolate Truffles (sliced in half)

Instructions

  1. In a medium bowl, whisk flour with sugar and salt. Grate in cold butter. Mix together with your fingertips until well blended.
  2. Add egg.
  3. Mix until dough comes together, then gather into a ball and slice in half.
  4. Form into two balls and reserve one for a future tart (it freezes well). Wrap remaining ball in plastic wrap. Refrigerate 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Prepare the ganache by heating cream in a saucepan on medium heat until hot. Turn off heat and stir in chocolate, blending until smooth. Remove from heat and allow to cool.
  7. Roll out chilled pastry on a lightly floured surface into a long rectangle to fit a fluted 14×4-inch (35×10-cm) tart tin, making sure you have enough pastry to cover the sides. The dough is very buttery and can be difficult to transfer so you may prefer to evenly press it into the tart tin.
  8. Place tart tin on a baking sheet. Line pastry with a piece of parchment paper. Add pie weights such as dried beans or rice and pre-bake in oven for 20 minutes. Remove parchment paper and pie weights and continue baking for another 12 to 14 minutes or until lightly browned. Let it cool for 10 minutes before adding filling.
  9. Fill pastry with chocolate ganache (warm ganache up slightly if it has cooled too much).
  10. Top with Lindor Truffle halves, alternating between white and dark. Chill in the fridge for half an hour before drizzling the leftover ganache on top.