Chocolate Truffle Tart
Instructions:
So unbelievably decadent, all you’ll need is one thin slice! Pastry for 9-Inch Tart
6 squares (6 ounces) semisweet chocolate, coarsely chopped 1â„2 cup butter or margarine (1 stick) 1â„4 cup sugar 1 teaspoon vanilla extract 3 large eggs 1â„2 cup heavy or whipping cream softly whipped cream (optional)
Makes 12 servings. Prep: 20 minutes plus chilling and cooling Bake: 40 minutes
- Prepare pastry dough as directed through chilling.
- Preheat oven to 425 F. Use dough to line 9-inch tart pan with removable bottom. Trim edge even with rim of pan. Refrigerate or freeze until firm, 10 to 15 minutes.
- Line tart shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up, gently press it down with back of spoon. Cool in pan on wire rack. Turn oven control to 350 F.
- Meanwhile, in heavy 2-quart saucepan, melt chocolate and butter over very low heat, stirring frequently, until smooth. Add sugar and vanilla; stir until sugar has dissolved. In small bowl, with wire whisk, lightly beat eggs and cream. Whisk 1â„3 cup warm chocolate mixture into egg mixture; stir egg mixture back into chocolate mixture in saucepan until blended.
- Pour warm chocolate filling into cooled tart shell. Bake until custard is set but center still jiggles slightly, about 20 minutes.
- Cool in pan on wire rack. When cool, remove side of pan. Refrigerate until chilled, about 4 hours. Serve with a dollop of whipped cream, if desired.