Chocolate Truffle Tart

I’ve shared a couple of recipes I considered for bringing into the office for a sweet treat for some of my colleagues, but this is the recipe I actually brought in.  When the brownies weren’t quite what I was looking for, this tart recipe jumped out and looked exactly like what I wanted.  I found it in the Gourmet Today cookbook.  It seemed like the right blend of decadent that I thought the folks who worked in this office deserved.

Chocolate Truffle Tart.jpg

Chocolate Truffle Tart

1 1/2 c finely ground chocolate wafers, such as Nabisco Famous
3/4 stick unsalted butter, melted and cooled

1/2 lb bittersweet chocolate, coarsely chopped
3/4 stick unsalted butter, cut into 1/2 in cubes
2 large eggs, lightly beaten
1/3 c heavy cream
1/4 c sugar
1/4 tsp salt
1 tsp vanilla

Put a rack in the middle of the oven and preheat oven to 350 degrees.  Lightly butter side of  the 8-inch springform pan.  Stir together ground wafers and butter in a bowl until combined.  Pat mixture evenly over bottom of the pan and 1 1/2 inches up the side.  Bake until crust is slightly puffed, about 10 minutes.  Cool completely on a rack, about 15 minutes (leave the oven on).

Meanwhile, make the filling: Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth.  Remove from the heat and cool for 5 minutes.  Whisk together eggs, cream, sugar, salt, and vanilla in a bowl.  Whisk in chocolate mixture until well-combined.

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 still trembles slightly when the pan is gently shaken, 20 to 25 minutes.

Cool tart completely in pan on a rack, about 2 hours (Center will continue to set as it cools.)

Refrigerate tart, uncovered, until center is firm, about 4 hours.  Remove side of pan and sprinkle with cocoa before serving.

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