CHOCOLATE TRUFFLE TART

By gaster16

Ingredients

• Filling:
• rust: 3/4 cup all purpose flour
• 1/2 cup powdered sugar
• 1/4 cup Dutch processed cocoa powder
• 1/8 teaspoon salt
• 6 tablespoons unsalted butter chilled and cut up
• 1 egg white
• 1/2 teaspoons vanilla extract
• 12 oz. semisweet or bittersweet chocolate coarsely chopped
• 1-1/4 cups whipping cream
• 2 tablespoons orange flavored liqueur

Preparation

Step 1

Crust:

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” tart pan with removable bottom, poke bottom with fork evely 2 inches. Freeze 10 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.

Filling:

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 or overnight. Store in refrigerator.