Finally a recipe! I made chocolate truffle tart and had truffle filling left over which I put in a small glass jar and have the most sincere intentions of giving it to my neighbor who is up at night nursing her newborn. I haven't gotten around to it but I will, I will.
Chocolate Truffle Tart
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cut into pieces
- 1 egg yolk
- 1-2 tablespoons ice water
- 1 1/2 cups heavy cream
- 12 ounces couvertur or bittersweet chocolate chopped
- 1/4 cup unsalted butter, cut into small pieces
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- prepare the pastry. sift the flour and cocoa into a bowl. In a food processor, process the flour mixture with sugar and salt. Add the butter and process for 15-20 seconds, until the mixture resembles coarse bread crumbs.
- In a bowl lightly beat the egg yolk with ice water. Add to the flour mixture and pulse until dough begins to stick together. Turn out the dough onto a sheet of plastic wrap. Use the film to help shape the dough into a flat disk. Wrap tightly. and chill for 1-2 hours
- lightly g grease a 9-inch tart pan with a removable base. (I don't have one so I used my round cake pan). Let the dough soften briefly, then roll it out between sheets of waxed paper (I use a plastic bag) to an 11-inch round, about 1/4 inch thick. Peel off the top sheet and invert the dough into the pan. remove the bottom sheet. Ease the dough into the pan. Prick with a fork.
- Preheat the oven to 350*F. Line the tart with foil o backing parchment; fill with died beans. Bake for 5-7 minutes.Lift he foil with the beans and return the pastry shell to the oven to back for 5-7 more minutes, until the pastry is just set. Cool completely in the pan on a rack.
- To prepare the filling, in a medium pan over medium heat, bring the cream to a boil. Remove the pan from the heat and stir in the chocolate until melted and smooth. Stir in the butter and cinnamon and nutmeg. Pour into the tart shell, tilting the pan slightly to level the surface.
- I then melted some white chocolate and put it in a zip lock bag and cut of the tip. I dropped rounds of the chocolate over the surface of the tart and used a tooth pick to draw lines through the white chocolate to produce a marbled effect.