Sunday, February 17, 2008

Amazing Chocolate Truffle Tart

This is such a tasty treat that it all disappeared so quickly that I didn't get a picture of it! I made it this weekend for a party, and have made it several other times and always gotten rave reviews. It's simple, delicious, and 100% chocolate heaven.

2/3 cup flour
½ cup powdered sugar
6 tablespoons of butter, softened to the point of melting
1/3 cup baking cocoa
½ cup ground nuts (optional)

1 ¼ cups heavy whipping cream
¼ cup granulated sugar
2 cups semi-sweet chocolate chips
2 T. seedless raspberry jam

Sweetened whipped cream (I like to add a bit of almond), and fresh raspberries or blackberries to garnish.

Directions:Preheat the oven to 350 degrees. Beat the crust ingredients together until a soft dough forms. Press the dough onto the bottom and sides of a 9 or 9 ½ inch fluted tart pan with removable bottom. Bake for 12-14 minutes or until slightly puffed, but do NOT overbake. Cool completely in pan on wire rack.

For the filling, in a heavyweight medium saucepan, bring the cream and sugar just to a boil, stirring occasionally. Remove from heat and stir in the chocolate chips and jam. Let stand for 5 minutes, then whisk until smooth. Transfer to a small mixing bowl, cover, and refrigerate for 60-75 minutes or until the mixture is cool and thickened slightly. Beat with an electric mixer for 1-2 minutes or just until the color lightens slightly. Spoon into the crust and refrigerate until firm. Remove the sides and bottom of the pan and garnish with whipped cream and berries.

**A couple of thoughts...I've never had a problem with this setting up, though my sister has. I suspect that it was due to not beating the filling quite long enough. It should be soft but not runny, and hold a soft peak when you pull the beaters up out of it. I think this recipe is fully worth purchasing a tart pan, and I can post other wonderful tart recipes if you want to justify such a purchase. I've also done it in a springform pan in a pinch when I needed to make two but it just didn't look quite as pretty. I served it this weekend with a simple raspberry sauce since fresh berries were extremely expensive and looked lousy. I thawed some frozen berries, pressed them through a strainer to remove the seeds and stirred in just enough sugar to take the edge off the tartness. Drizzle a bit on the plates before you put a slice of tart on it and you've got yourself a winner!

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