Cookie Truffle Tart

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Cookie Truffle Tart


  • 1 package Cappello's Double Chocolate Chip Cookie Dough
  • 4 ounces good quality semi-sweet chocolate, roughly chopped
  • 2/3 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 ounces good quality chocolate, shaved, for garnish
  • 2 tablespoons pistachios, chopped
  • 1 tablespoon pomegranate seeds
  • 1 teaspoon flake salt


  • Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper and coat in cooking spray.
  • Press cookie dough evenly into the base of the prepared pan. Bake until the edges are crisp and the crust is cooked throughout, 10-12 minutes. Let cool completely on a wire rack.
  • While the cookie base is cooling, make the ganache. Place chopped chocolate in a heatproof bowl. In a small saucepan add heavy cream and place on a stove set to medium-high heat. Warm until cream comes to a simmer. Immediately pour cream over chocolate; let rest 2-3 minutes. Gently whisk until smooth. Add vanilla and salt. Whisk to combine.
  • Pour ganache over cooled cookie crust. Let sit at room temperature for 15 minutes. Transfer tart to the refrigerator and let rest until chilled, about 1 hour.
  • When ready to serve, remove tart from the refrigerator and let sit out at room temperature for 15 minutes. Run a knife along the edge of the pan and gently release and remove the springform.
  • Top tart with chocolate shavings, pistachios, pomegranate seeds, and salt and cut into wedges (using a knife that has been dipped in hot water and wiped clean helps create a nice, clean line). Serve chilled or at room temperature.

Kids Can Do

  • Press the cookie dough into the pan
  • Whisk and pour the ganache
  • Add the toppings to decorate