Bittersweet Chocolate Truffle Tart
From lunasea 16 years ago
- 45 minutes to make
- Serves 10
This tart has a creamy, almost pudding-like center. I used bittersweet chocolate so the ganache filling wouldn't be too sweet. Choosing a quality brand chocolate (no more than 60% cacao if marked) results in more well-rounded flavor and even silkier texture. Read more With the advice of a knowledgeable and good friend, I served this with Remy Martin VSOP - a lovely champagne cognac. Great choice - we all loved it. Enjoy. A lot of the prep time is cooling/chilling time. Adapted from a Gourmet Magazine recipe. See less
Ingredients
- For crust: shopping list
- 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups) shopping list
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely shopping list
- ~~~~ shopping list
- For filling: shopping list
- 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped shopping list
- 3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes shopping list
- 2 large eggs, lightly beaten shopping list
- 1/2 cup heavy cream shopping list
- 1/4 cup granulated sugar shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon pure vanilla extract shopping list
- ~~~~ shopping list
- Special equipment: an 8-inch (20-cm) round springform pan (I used a fluted tart pan to get a gorgeous edge) shopping list
- Garnish: unsweetened cocoa powder for sprinkling shopping list
How to make it
- Make crust::
- 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.
- 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:
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl.
- Whisk chocolate mixture into egg mixture until combined well.
- ~~~~
- Assemble and bake tart::
- 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.)
- 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.
- ~~~~
- **NOTE 1: Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation).
- **NOTE 2: Crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.
The Rating
Reviewed by 8 people-
Yummy,yummy, yummy, love this. Wonderful post, thank you for sharing.
marriage
in Apalachin loved it
-
You are really good with tarts...specially chocolate ones..Great one!!
ahmed1
in Cairo loved it
-
Yes ... I agree with Ahmed, and this picture is awesome!!!
berry
in Myrtle Beach loved it
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "