Bittersweet Chocolate Truffle Tart
Ingredients | Instructions |
| In a food processor, combine the butter, sugar, and salt; process until creamy. Add the vanilla and 6 tbls. of the cocoa. Process, scraping the bowl occasionally, until the mixture forms a smooth paste about 1 minute. Add the flour and turn the machine on and off until just blended. Turn the dough out onto a piece of plastic wrap and press it onto an 8 inch disc. Wrap and chill the dough until firm, about 40 minutes. Roll the dough between 2 sheets of plastic wrap into an 11 inch round about 1/8 inch thick. Peel off the top sheet of plastic and invert the pastry into a 9 1/2 inch tall tart pan with a removable bottom. Press the pastry gently against the fluted side of the pan . (If the dough becomes too soft, refrigerate for 5 to 10 minutes before continuing ). Peel away the plastic wrap and trim the dough even with the top of the pan. Refrigerate until firm, at least 30 minutes or overnight. Preheat the oven to 375. Prick the bottom of the tart shell with a fork. Bake for 12-14 minutes, or until the pastry is dry. Let cool in the pan on a rack. Place the chocolate in a medium heat proof bowl. In a small saucepan, bring the cream to a simmer over moderate heat. Pour the hot cream over the chocolate and let stand for 30 seconds. Stir until the chocolate is melted and smooth. Strain the chocolate cream into the cooled tart shell and spread to form a smooth even layer. Refrigerate until chilled and set, 3 to 5 hours. As soon as the chocolate is firm, cover the tart with plastic wrap. (The recipe can be made 3 days in advance to this point). Use a decorative stencil or a doily over the center of the tart and using a fine strainer, sift the remaining 1 tbls. cocoa over the top. For the best texture and appearance, remove from refrigerator about 30 minutes before serving. Serve with a raspberry sauce on the plate, wedge of the torte, with sweetened whipping cream on top. Garnish with a chocolate leaf and three raspberries. |
