Chocolate Truffle Tart
11 ingredients
Chocolate Obsession..
Ingredients
• 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
• 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
• 3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
• 2 large eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• Garnish: unsweetened cocoa powder for sprinkling
• an 8-inch (20-cm) round springform pan
GOURMET
Chocolate Truffle Tart
Active Time 20 min
Total Time 7 hr
This tart has a creamy, almost puddinglike center. We used bittersweet chocolate so the ganache filling wouldn't be too sweet. Choosing a quality brand results in more well-rounded flavor and even silkier texture.
Ingredients
Makes 10 servings
For crust
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
For filling
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Garnish: unsweetened cocoa powder for sprinkling
Special Equipment
an 8-inch (20-cm) round springform pan
Preparation
Make crust:
Step 1
Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
Step 2
Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
Make filling while crust cools:
Step 3
Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
Step 4
Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
Assemble and bake tart:
Step 5
Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
Step 6
Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
Cooks' notes:
·Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation).
·Crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.
