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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 8 |
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A decadent dessert that combines a crisp cookielike crust with a dense bittersweet chocolate truffle filling. This can be prepared 1 day ahead of serving. Originally from a December 1989 issue of Bon Appetit featuring Festive Holiday Menus . Ingredients:
3/4 cup all-purpose flour |
1/2 cup sugar |
6 tablespoons unsweetened cocoa powder |
1/8 teaspoon salt |
6 tablespoons chilled unsalted butter, cut into pieces (3/4 stick) |
3/4 teaspoon vanilla extract |
3 teaspoons water (about) |
1 1/2 cups whipping cream |
10 ounces bittersweet chocolate (not unsweetened) or 10 oz.semisweet chocolate, chopped |
1 tablespoon unsweetened cocoa powder |
3/4 cup chilled whipping cream, whipped |
chocolate shavings, for garnish |
raspberries or strawberry, for garnish |
Directions:
1. For Crust:.
2. Combine flour,sugar,cocoa and salt in processor.
3. Add butter and cut in until mixture resembles fine meal.
4. Blend in vanilla and enough water by teaspoonfuls to bind dough.
5. Gather dough into a ball; flatten into disk.
6. Wrap in plastic and refrigerate at least 30 minutes.
7. (Can be prepared 1 day ahead. Let dough stand 15 minutes at room temperature to soften slightly before rolling.).
8. Preheat oven to 375 degrees.
9. Roll dough out between sheets of waxed paper to 13 inch round (dough will be paper thin).
10. Peel off top sheet of paper, invert dough into 11-inch-diameter tart pan with removable bottom.
11. Press dough into bottom and up sides of pan.
12. Peel off sheet of paper and pierce bottom of dough with fork.
13. Bake until pastry is set, about 12 minutes; cool on rack.
14. For Filling:.
15. Scald 1 1/2 cups cream in heavy medium saucepan over medium heat; reduce heat to low.
16. Add chocolate and stir until mixture is melted and smooth.
17. Pour filling into tart shell.
18. Refrigerate until firm, at least 4 hours.
19. (Can be prepared 1 day ahead. Cover tart loosely with plastic wrap.).
20. Before serving, sift 1 tablespoon of cocoa over tart.
21. Spoon whipped cream into pastry bag fitted with medium star tip.
22. Pipe rosettes of cream around border.
23. Sprinkle shavings over rosettes, garnish with a strawberry or a few raspberries and serve.
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