Dark Chocolate Truffle Tart

A yummy dessert that all chocolate addicts will love.

Serves 10  Yield 1 9-inch tart  Prep Time 50 minutes (plus one hour or overnight resting time)  Baking Time 35 minutes

For the crust (Need help? Learn here: Basic Pie Starter)
1 1/4 cups all-purpose flour
1/4 cup sugar
4 tablespoons cocoa powder
1/2 teaspoon salt
1/3 cup unsalted butter, chilled and cubed
1/4 cup shortening
1 egg yolk
2 tablespoons ice water

For the truffle filling
8 ounces bittersweet chocolate, chopped
1 1/4 cups heavy cream

1  Combine the first 4 ingredients in a food processor and pulse until well combined.

2  Add the butter and the shortening. Process until mixture resembles a coarse meal.

3  Combine the egg yolk with water and mix well before adding to the flour mixture. Process until mixture forms into a ball.

4  Remove from the processor and flatten the dough into a disk. Wrap with a plastic film and refrigerate for at least 1 hour or overnight.

5  Preheat oven to 400ËšF.

6  On a lightly floured surface, roll out chilled dough into a 10 1/2-inch round pie or desired size. Add flour as needed to prevent dough from sticking to the surface.

7  Carefully lift the dough onto a 9-inch tart pan with a removable bottom, and fit into the pan. Trim off any excess dough, then prick the dough all over with a fork. Place in the freezer for 20 minutes before baking.

8  After 20 minutes, place wax paper over the dough and fill it with dried beans to hold it down. Set the tart pan on a wax paper-lined baking tray and bake for 20 minutes. Then remove the beans and wax paper and bake for another 12 to 15 minutes. Transfer to a cooling rack to cool completely.

9  Make the filling: Place the chopped chocolate in a heatproof bowl. Heat the cream in a medium saucepan and bring to a boil.

10  Pour the cream over the chocolate and let sit for 10 minutes. Then stir until smooth and well combined. Let cool for 30 minutes.

11  When the chocolate mixture has cooled, pour it over the tart pan. Shake the pan slightly to make sure there are no bubbles and the chocolate sits well.

Photography by David Hanson │ Food Styling by Sharlene Tan │ Props from Rustan’s Department Store

• Jenny Dec 28 2009 @ 12:38pm Report Abuse

     

  wow! great idea, I have leftover chocolate foundue at home, I'll try this.