{foodie 60631} Chocolate Truffle Tart

This is one of the most decadent desserts for a special occasion and sure to please. This simple and chic dessert can easily be dressed up for over the top entertaining with fresh chocolate covered strawberries. Afterall, who can resist chocolate, chocolate and more chocolate.


1 1/4 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold unsalted butter, cubed into 1/2 inch pieces
1 egg yolk
2 tablespoons ice water

1 Earl Grey teabag
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (about 60% cacao), chopped
2 large eggs, room temperature
1 teaspoon pure vanilla extract
pinch of salt

3 tablespoons heavy cream
2 ounces bittersweet chocolate, chopped
1 tablespoon light corn syrup

6 chocolate covered strawberries (optional)

Crust: Put flour and sugar in food processor and pulse for a few second to mix. Add butter and process for another ten seconds until the mixture resembles coarse meal. Mix egg yolk with water. While processor is running, slowly add egg mixture until the dough just comes together. Turn dough out onto plastic wrap and press into a circular disk about an inch thick. Wrap dough in plastic wrap and chill for 30 minutes.

Roll out dough to fit a 9" fluted tart pan. (This dough is tender and easily tears. It is easiest to roll this out on parchment paper and then transfer dough to the tart pan using the parchment paper. You can easily patch any tears by pressing them together.) Chill tart pan with dough in freezer for 15 minutes while oven preheats to 350 F. Bake tart shell in 350 F oven for 25-30 minutes until pale golden brown. Remove from oven and cool on rack for 30 minutes.

Filling: Bring cream to boil and steep the tea bag in the cream for about 2 minutes (remember, the longer the tea bag is in the cream, the stronger the tea flavor will be). Remove tea bag and pour hot cream over chocolate in a bowl and let stand 5 minutes (chocolate will melt gently in cream). Gently stir until smooth. Whisk together eggs, vanilla and salt and then stir into melted chocolate mixture. Pour filling into cooled crust and bake for 20-25 minutes (center will still be wobbly and will set as tart cools). Remove from oven and cool completely in pan (about 1 hour).

Glaze: Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup. Pour glaze onto tart, then tilt and rotate tart so glaze coats top of tart. Decoratively arrange chocolate covered strawberries on glaze and let stand until glaze is set, about 1 hour.

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