Bittersweet Truffle Tart Recipes

CHOCOLATE TRUFFLE TART

Steps:

• Make 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.
• Make 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.
• Assemble and bake tart:
• Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake 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.

BITTERSWEET TRUFFLES

Steps:

• Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
• Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
• With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

BITTERSWEET TRUFFLE TART

Steps:

• Preheat oven to 350 degrees F.
• FOR CRUST:.
• In a large bowl, combine flour, powdered sugar, ground almonds, butter, and cocoa powder.
• Beat with an electric mixer until combined.
• Knead gently with hands until mixture comes together.
• Press dough onto the bottom and up the side of an ungreased 9- or 9 1/2-inch fluted square or round tart pan that has a removable bottom or a 9-inch pie plate.
• Bake for 12 to 14 minutes or until crust is slightly puffed.
• Cool in pan on a wire rack.
• FOR FILLING:.
• In a medium saucepan, combine whipping cream, the 12 ounces chocolate, and the granulated sugar.
• Cook over medium heat just until chocolate is melted, stirring occasionally.
• Transfer to a medium bowl; whisk in strawberry jam.
• Cover and chill about 1 hour or until mixture is cooled and slightly thickened, stirring occasionally.
• Beat cooled chocolate mixture about 30 seconds or just until the color lightens slightly.
• Pour into crust, spreading evenly.
• Cover and chill about 2 hours or until firm.
• PEREPARE WHIPPED ALMOND MASCARPONE:.
• In a medium bowl, combine half of an 8-ounce carton mascarpone cheese, 2/3 cup sugar, 1/3 cup whipping cream, and 1/8 teaspoon almond extract. Beat with an electric mixer on medium speed until smooth.
• Beat on high speed until mixture is thick and holds firm peaks.
• TO SERVE:.
• Using a small sharp knife, gently loosen edge of crust from side of pan. Remove side of tart pan.
• Spread the whipped mascarpone over top of tart.
• If desired, sprinkle each serving with the chocolate shavings. Makes 10 servings.