Chocolate Truffle Tart

This is such a decadent and delicious dessert.  If you're a chocolate lover, you would definitely love this recipe.  Easy to make and with great and smooth texture.  Give it a try, you will not regret it!


Ingredients:

- For the crust:
1 large egg yolk
2 Tbsp. heavy cream
1/2 tsp. vanilla extract
1 1/4 cup all purpose flour
3/4 cup confectioner's sugar
1/4 cup Dutch-processed cocoa
1/4 tsp. salt
10 Tbsp. unsalted butter, cut into 1/2-inch pieces and chilled


- For the filling:
2 cups heavy cream
1 1/2 pound bittersweet chocolate, chopped
12 Tbsp. unsalted butter, cut into 1/2-inch pieces and softened
2 Tbsp. cognac

Directions:

- For the crust:  Whisk together egg yolk, cream, and vanilla in small bowl.  Process flour, sugar, cocoa, and salt in food processor until combined. Add butter and pulse until mixture resembles coarse cornmeal, about 20 pulses.  With processor running, add egg mixture and process until dough comes together, about 12 seconds.  Turn dough out onto counter and flatten into 6-inch disk. Wrap disk in plastic wrap and refrigerate at least 1 hour before rolling.

Remove disk of dough from refrigerator and roll out on lightly floured counter or between 2 lightly floured large sheets of parchment paper or plastic wrap to 15-inch circle.  Transfer dough to 11-inch tart pan with removable bottom.  Working around circumference, ease dough into pan by gently lifting edge of dough with one hand while pressing dough into pan bottom with other hand.  Press dough against fluted sides of the pan, patching breaks or cracks if necessary.  Run rolling pin over top of tart pan to remove excess dough.  Set dough-lined tart pan on baking sheet or large plate and freeze for 30 minutes.

Meanwhile, adjust oven rack to middle position and heat oven to 375ºF.  Set chilled dough-lined tart pan on baking sheet.  Line the pan with double layer of aluminum foil and fill with pie weights (or beans).  Bake until tart dough dries out and blisters, about 25 minutes.  Carefully remove pie weights and foil and continue to bake for additional 5 minutes.  Transfer baking sheet with tart shell to wire rack and let cool to room temperature, about 30 minutes.

- For the filling:  Meanwhile, bring cream to simmer in saucepan over medium-high heat.  Pour hot cream over chocolate in medium bowl and set aside one minute.  Using whisk, slowly stir chocolate and cream until smooth, being careful to avoid aerating mixture.  Slowly stir in butter until combined.  Stir in cognac.

Pour filling into cooled tart shell.  Use offset spatula to spread filling to sides of shell and smooth top.  Refrigerate until firm, at least 2 hours.  Cut int thin wedges and serve.

Source:  Recipe courtesy of "All-time best Holiday recipes - America's Test Kitchen". Slightly adapted.