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BITTERSWEET CHOCOLATE TRUFFLE TART




Source of Recipe


Ginger St Thomas


Recipe Introduction


all notes in recipe are Ginger's


List of Ingredients




6 tbsp butter, softened
1/2 cup sugar
1/8 tsp salt
3/4 tsp pure vanilla
1/4 cup + 3 tbsp Dutch processed cocoa *
3/4 cup flour
10 oz bittersweet chocolate, chopped
1 1/4 cups whipping cream

Recipe



Combine butter & sugar in food processor. Add salt, vanilla & cocoa. Process 1 minute. Add flour. Processuntil just blended. Between 2 sheets of waxed paper, roll out mixture into an 11" disk. Refrigerate several hours. (I think this is unnecessary. Would be better to just press into the springform pan.) Press into a 10" springform pan & prick bottom of shell with a fork. Bake in a preheated 375° oven for 5 minutes or until pastry is dry. Cool.
Heat chocolate & whipping cream over low heat until smooth. Pour chocolate cream mixture through a wire-meshed strainer into cooled tart shell. Refrigerate at leat 3 hours.

To serve: lay a stencil over the center of tart. Using a fine strainer, sift remaining cocoa over top. (I used powdered sugar because the cocoa wouldn't show against the dark chocolate.) Left off stencil to reveal chocolate pattern. Unmold & remove from pan.

*I used Calledbaut since it's cheaper here than regular Baker's, etc. & it's good