Chocolate Truffle Tart by domesticdiva

By DOMESTICDIVA

This dessert takes all the elements of chocolate truffles and transforms them into a rich tart with a chocolate pastry crust. Serve slices slightly dusted with cocoa powder and topped with softly whipped cream.

Ingredients

• Filling:
• 3/4 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup Dutch-processed cocoa
• 1/8 tsp. salt
• 6 tbsp. unsalted butter, chilled, cut up
• 1 egg white
• 1/2 tsp. vanilla extract
• 12 oz. semisweet or bittersweet chocolate, coarsely chopped
• 1-1/4 cup whipping cream
• 2 tbsp. orange-flavored liqueur, if desired

Preparation

Step 1

in medium bowl, whisk together flour, powdered sugar, cocoa and salt.
with pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea sized pieces. in small bowl, beat egg white and vanilla until blended. add to flour mixture; stir until dough begins to form. (dough may be sticky)Shape into flat round. cover and refrigerate at least 30 minutes or up to 1 day.

press dough evenly into 9-in. tart pan with removable bottom; poke bottom with fork every 2 inches. freeze 20 minutes or until ready to bake.

meanwhile, heat oven to 375 degrees. Bake crust 15-20 minutes or until dry to the touch and slightly springy when touched. If pastry begins to puff, poke lightly with fork. cool completely on wire rack.

place chocolate in medium bowl. in small saucepan, bring cream to a boil over medium heat; immediately pour over chocolate. let stand 3 minutes to soften; stir until smooth. Stir in liqueur. pour into crust. refrigerate at least 4 hours over night. store in refrigerator.