). My hubs loved the tart and polished it off over the next few days, and he may have even eaten a slice or two over breakfast…
Cook’s Note:
This recipe uses a 10-inch tart pan. If you are using an 8-inch pan decrease the ingredients by 1/4, and if you are using a 12-inch pan increase the ingredients by 1/4. The same will also apply to your cooking time.
Use the best quality bitter-sweet chocolate that you can afford for this recipe, after all chocolate is the star of this recipe! The brands I would recommend are Ghirardelli or Scharffen Berger.
If you end up with extra filling, don’t fret…make truffles! To do so place the extra filling in a bread pan and refrigerate until firm, about 2-3 hours. Using a small teaspoon-sized cookie scoop (or just a teaspoon), scoop mixture and roll between your hands to form a ball. Roll the ball into cocoa powder and place on a plate. Chill the little balls of joy for at least an hour before serving.This recipe uses a 10-inch tart pan. If you are using an 8-inch pan decrease the ingredients by 1/4, and if you are using a 12-inch pan increase the ingredients by 1/4. The same will also apply to your cooking time.
Use the best quality bitter-sweet chocolate that you can afford for this recipe, after all chocolate is the star of this recipe! The brands I would recommend are Ghirardelli or Scharffen Berger.
If you end up with extra filling, don’t fret…make truffles! To do so place the extra filling in a bread pan and refrigerate until firm, about 2-3 hours. Using a small teaspoon-sized cookie scoop (or just a teaspoon), scoop mixture and roll between your hands to form a ball. Roll the ball into cocoa powder and place on a plate. Chill the little balls of joy for at least an hour before serving.
Chocolate Truffle Tart
Print recipe
| Serves | 10-12 |
| Meal type | Dessert |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Valentines day |
| Website | Adapted from Cook's Illustrated |
Ingredients
Crust
- 2 cups Oreo Cookie Crumbs
- 7 tablespoons butter (melted)
Filling
- 1 1/2lb high-quality bittersweet chocolate (chopped)
- 2 cups heavy cream
- 12 tablespoons unsalted butter (at room temperature & cut into 12 peices)
Garnish
- freshly whipped cream (optinal)
- raspberries (optional)
Directions
| Crust | |
| Step 1 | Preheat oven to 350 degrees F. |
| Step 2 | Mix the Oreo crumbs and and melted butter together in a medium bowl. Mix until the butter is distributed evenly throughout the crumbs (you may need to get your hands good and dirty for this step, I personally enlisted the help of my toddler). |
| Step 3 | Press the mixture into an un-greased, 10-inch tart pan. Make sure the mixture is pressed evenly along the bottom and sides of the pan. |
| Step 4 | Place the tart pan on a cookie sheet and bake until it has slightly puffed, 10-12 minutes. |
| Step 5 | Once out of the oven, place the tart pan on a wire rack to cool while you prepare the truffle filling (make sure it cools at least 10 minutes). |
| Filling | |
| Step 6 | Place the chopped chocolate in a medium bowl and set aside. |
| Step 7 | Bring cream to simmer in small saucepan over medium-high heat; pour hot cream over chocolate and set aside for 1 minute. |
| Step 8 | Using whisk, slowly stir chocolate and cream until smooth, being careful to avoid aerating the mixture. |
| Step 9 | Slowly stir in the softened butter until combined. |
| Step 10 | Pour filling into cooled tart shell. (Filling should reach just below top of tart shell. If sides of tart shell have slumped a bit when baked, you will have a little extra filling.) |
| Step 11 | Use an offset spatula to spread filling to sides of tart and smooth the top. |
| Step 12 | Refrigerate until firm, at least 2 hours and up to 48 hours. |
| Step 13 | Slice into thin wedges and serve with whipped cream and raspberries. |
Hiç yorum yok:
Yorum Gönder