Just saying ‘Chocolate Truffle Tart’, makes my mouth salivate. It’s by far one of my favorite desserts to bake as well as say, due to the ingenious amount of times you get to lick the spoon and nibble on the ingredients throughout the process. It’s simple and luxurious, and I pretty much want this all the time.
Here’s how to do it.
28-30 Chocolate Wafers, such as Nabisco Famous, finely ground in a food processor (about 1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter
1/2 lb fine-quality bittersweet chocolate, coarsely chopped (I actually find Trader Joes Pound Plus Dark Chocolate works really well, and you will have half a bar left over for your enjoyment)
3/4 stick stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/3 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Equipment: an 8-inch round springform pan
Garnish: Unsweetened cocoa powder for sprinkling
What to do!
For the 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.
For the 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.
For assembling and baking
- Pour filling into cooled crust and rap top of pan with foil to eliminate any air bubbles. Bake, covered 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.
Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering may cause condensation). Crust without filling can be made a day ahead, covered at room temperature.