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Tart: Dark Chocolate Truffle Tart

Source of Recipe

Fabulous Foods


Recipe Introduction

"Looking for a decadently rich chocolate dessert? Look no further than this ultra rich tart. We've topped ours with melted whilte chocolate, but you could also serve it with a dollop of whipped cream."

List of Ingredients

1 baked tart dough for an 11" tart* (recipe below)


6 oz. good dark chocolate, coarsely chopped, or broken into small pieces
1/2 C butter
1/4 C sugar
1 tsp. vanilla extract
1/2 C whipping cream
3 eggs
melted white chocolate for garnish (optional)





Recipe

*1 baked tart dough for an 11" tart

1 1/2 C flour
1/4 C sugar
1/4 tsp. salt
1/2 C butter
1 egg yolk
1/4 C cold water
Makes an 11" pie crust, or 8 small individual tarts

CRUST:
Measure flour sugar and salt into a bowl. Cut in shortening thoroughly with a pastry blender or two knives until mixture resembles coarse crumbs.

In a small bowl, stir egg yolk and water together. Pour this mixture into the flour/butter mixture and mix until a ball of dough forms. Shape the dough into a disc and refrigerate at least an hour before rolling out
Refrigerate or freeze for about 10 minutes after rolling and before baking.

For a baked crust that will be filled later, line the shell with foil and use pie weights or dried beans to keep dough in pan and bake at 375°F. for about 20 minutes. Remove foil and weights and bake an additional 7 or 8 minutes or until lightly browned.
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FILLING:
While tart crust is baking, prepare filling. (If you've baked your tart crust in advance, then preheat the oven to 400°F. as additional baking is necessary).

In a heavy saucepan over very low heat, melt chocolate and butter together, stirring frequently. Stir in sugar and vanilla and remove from heat.

In a separate bowl, beat eggs and cream with a whisk until frothy and well combined. Beat a small amount of the chocolate mixture in the cream mixture to temper the eggs and cream, then stir the egg mixture back into the chocolate mixture and mix until smooth. Pour into baked tart crust, then bake for about 20 minutes or until the custard is just set. Cool on a wire rack and then chill completely before serving or garnishing.

If desired, use a pastry bag to pipe melted white chocolate in a random pattern over the chilled chocolate truffle custard

YIELD: One 11 " Tart, Serves 8-10