Double Chocolate Truffle Tart
SERVES: 1 tarte | PREP TIME: 1 HR | COOK TIME: 35 MIN
This recipe and it's beautiful images are from the Art of Thanksgiving Photoshoot with Campfire Studio.
This chocolate tart is really something you should consider making soon. The tart is rich and bitter, and the creamy truffle filling balances the crust. Serve with unsweetened whipped cream and a dollop of fresh cranberry sauce (or berries for year-round goodness). I'm probably going to serve mine with a sliver of pumpkin pie, can you say match made in heaven? The most complicated part of this recipe is definitely the crust. The food processor will be your best friend for it, just go easy. Don't rush the crust. Really, take your time. Refrigerate again and again until you get the workability to roll it over the tart pan. I'd suggest making it a day or two before you need it. The filling is super simple and all gets mixed together in one pot. Minimum setting time is 2 hours, but it's best set overnight in the fridge. Enjoy!
Double Chocolate Truffle Tart
SERVES: 1 tart
PREP TIME: 1 HR | COOK TIME: 35 MIN
INSTRUCTIONS FOR CRUSTWhisk egg yolk, cream, and vanilla together in bowl. Set aside.
Process flour, cocoa, sugar, and salt together in a food processor, until just combined. About 3-5 1 second pulses.
Add butter evenly atop the combined mixture. Pulse until just combined. About 10-15 pulses. Should look rough in texture.
Turn processor on and add the egg mixture. Mix until a ball forms. About 15 seconds.
Roll your dough into a thin layer on parchment paper, it should be about 12 inches in diameter.
Place flattened dough with parchment paper on a cookie sheet and place in the refrigerator for 1 hour.
Remove from fridge and let stand for 10 minutes. Place your dough into your tart pan, and press dough into the fluted sides. Use a rolling pin to cut off excess dough. It should be no bigger than ¼” thick. Wrap tart pan with dough loosely in plastic and freeze for 30 minutes.
Preheat oven to 375 degrees. Spray aluminum foil with baking spray and pressed greased foil down onto the dough. Cover edge to prevent burning. Fill with beans or pie weights. And bake for about 30 minutes, turning after 15 minutes to ensure evenness.
Remove weight and foil carefully, and bake for 5 minutes longer to get a golden color.
Cool completely before adding your filling.
INSTRUCTIONS FOR FILLINGBring cream and vanilla bean and seeds to a simmer in a medium saucepan over medium heat. Immediately turn off heat and remove the vanilla bean. Add chocolate and butter. Cover and let melt for about 3 minutes until chocolate is mostly melted.
Gently stir mixture with a wire whisk until just combined, and stir in grand mariner.
Pour tart filling into fully cooked tart shell, and refrigerate until firm. About 2 hours.
Remove tart from pan and garnish with lightly sprinkled cocoa, whipped cream, and fresh berries.
INGREDIENTS FOR CRUST1 large egg yolk
1 tbsp heavy cream
1/2 tsp vanilla extract
1 cup all purpose flower
1/4 cup dutch-processed cocoa
2/3 cup confectioners' sugar
1/4 tsp salt
8 tbsp unsalted butter, cut into 1/4" pieces and chilled
INGREDIENTS FOR FILLING1 cup heavy cream
1 vanilla bean, seeds separated out from stalk
12 oz bittersweet chocolate, chopped
6 tbsp unsalted butter, softened
1 tbsp Grand Marnier
