Dark Chocolate Cinnamon Truffle Tart

By carabara14

Ingredients

• Filling:
• 1-1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3 tbsp sugar
• 1/3 cup cold butter, cut into cubes
• 1/3 cup 35 % whipping cream
• 1-2/3 cups (330 mL) 35 % whipping cream
• 1 tsp ground cinnamon
• 2 eggs
• 8 oz (250 g) bittersweet chocolate, chopped
• 2 tsp vanilla extract

Details

Servings 1
Adapted from dairygoodness.ca

Preparation

Step 1

Crust:
In food processor, combine flour, sugar, cocoa and butter; pulse until fine crumbs. Drizzle in whipping cream; process until dough clumps together.

Squeeze dough, by handfuls, into a ball and press into 10-inch (25 cm) tart pan with removable bottom. Prick all over with a fork; refrigerate for 15 min or until chilled.

Preheat oven to 350 °F (180 °C). Bake tart shell for about 25 min or until firm. Let cool in pan on a rack for 10 min.

Filling:
In a saucepan, heat cream and cinnamon over medium heat just until steaming; remove from heat. In a heatproof bowl, whisk eggs to blend. Gradually whisk in about half of the hot cream in a thin stream; whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened, about 2 min (do not boil).

Remove from heat; stir in chocolate and vanilla extract until smooth. Pour into tart shell. Chill until set, about 2 hrs. (Can be covered loosely and refrigerated for up to 1 day).