Chocolate Truffle Tart

crust

10 tablespoons unsalted butter, room temperature

1/3 cup sugar

2 large egg yolks

3/4 cup all-purpose flour

1/3 cup unsweetened cocoa powder


filling

7 ounces milk chocolate chips

7 ounces semisweet chocolate chips

1 cup whipping cream


For Crust: 

In an electric mixer, cream butter and sugar in medium bowl.  Beat in egg yolks.  Add flour and cocoa.  Mix just until combined.  Form dough into ball; flatten into disk.  Wrap in plastic; chill 1 hour.


Preheat oven to 350F.  Roll out dough on floured surface to 11-inch round (or 13-inch if using an 11-inch tart pan).  Transfer to 9-inch (or 11-inch) tart pan with removable bottom. 

Fold in overhang; press to form double-thick sides. Line crust with foil; fill with dried beans or pie weights. 

 Bake until edges are set, about 20 minutes. Remove foil and beans.  Bake until firm, about 10 minutes longer; cool.


For Filling:

Place chocolate in medium bowl.  Bring cream to boil in small saucepan.  Pour hot cream over chocolate; whisk until smooth.  Cool slightly.  Pour chocolate mixture into cooled crust.  Cover and chill at least 3 hours and up to 1 day. 


Remove tart from pan.  If desired, sift cocoa powder lightly over tart.  Cut into small wedges.  


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