Silky melt in your mouth chocolate truffle filling in a dark chocolate crust, & a decadent ganache glaze. BAM! Your kitchen is now a swanky high-end bakery.
Author: Portlandia Pie Lady
Ingredients
Chocolate Tart Filling
1-1/4cupsheavy cream
1-1/2cupsdark chocolate chips (about 9 ounces)
2largeeggs
1teaspoonvanilla
dashof salt
Chocolate Tart Dough
12tablespoonsbutter (1-1/2 cubes), softened to room temp
3/4cuppure cane powdered sugar
1largeegg
6tablespoonsunsweetened (Dutch) cocoa powder
1-1/2 cupsall-purpose flour
Chocolate Glaze (for finished tart)
2tablespoonsheavy cream
1/3cup dark chocolate chips
1teaspoonlight corn syrup
1tablespoonwarm water
Instructions
Chocolate Tart Crust
Preheat Oven to 350 F.
In a medium to large bowl, with electric mixer, cream butter and powdered sugar together about 3 minutes. Add in the egg and mix in thoroughly, about 1 to 2 minutes. Set aside.
In a separate bowl mix the unsweetened cocoa and flour together. With a large serving fork or pastry cutter, mix the flour/cocoa mixture into the creamed butter and sugar, just until mixed. It should be large damp-looking crumbles, but when grabbing a handful and squeezing it holds together. It will not be sticky.
Place dough in between 2 sheets of wax paper, parchment (shiny side for dough, or plastic wrap. Flatten a little with hand and roll out dough to the size of the 9-inch or 10-inch tart pan. Peel off top layer of plastic wrap/parchment and invert dough on top of tart pan, and peel off remaining plastic wrap/parchment.
Press into tart pan and use a knife to cut off extra dough.
Place a sheet of foil on crust, fill with dry beans or rice, and blind bake in 350 oven 20 minutes. Remove from oven, remove foil and set aside.
Chocolate Tart Filling & Glaze
Place chocolate in a medium size bowl, set aside.
In a saucepan, bring cream to a boil, then pour over chocolate and let stand undisturbed for 10 minutes.
After 10 minutes, gently whisk chocolate until smooth.
In separate medium sized bowl, whisk together eggs, vanilla, and salt. Then whisk egg mixture into the melted chocolate.
Pour filling into prepared crust. Bake 22 to 25 minutes, the center should still wobble a little (like set jello) when you remove it from oven. Cool in pan on a rack on counter for about 1 to 1-1/2 hours before glazing. (The center will set as tart cools.)
For the glaze: In a small saucepan, bring cream to a boil, remove from heat, and stir in chocolate until smooth. Stir in corn syrup & warm water.
Pour glaze onto tart and tilt and rotate tart to coat top evenly. Let glaze cool and set at room temp, about 30 to 40 minutes.
Garnish with chocolate curls, raspberries, and gold luster dust if desired.
Notes
This recipe was handed to me on a piece of paper, probably written out of a magazine from an unknown doctor's office. If the true original recipe maker sees this, THANK YOU!