CHOCOLATE TRUFFLE TART

By á-6817

Ingredients

• FOR CRUST
• 28 CHOCOLATE WAFER (such as Nabisco Famous) finely ground
• 3/4 stick (6 table.) unsalted butter, melted & cooled completely
• FOR FILLING
• 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped.
• 3/4 stick (6 table.) unsalted butter, cut into cubes.
• 2 large eggs slightly beaten
• 1/3 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract

Preparation

Step 1

Put oven rack in middle position & preheat oven to 350. Wrap a sheet of foil over bottom of spring form pan (in case of leaks) Lightly butter side & bottom of pan
Stir together ground wafers and butter in bowl until combined, then pat mixture evenly onto bottom of pan & ½ inches up side. Bake until crust is slightly puffed, about 10 minutes, and then cool completely in pan on a rack, about 15 minutes. Leave oven on.

MAKE FILLING WHILE CRUST COOLS. Melt chocolate & butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat & cool 5 minutes.
Whisk together eggs, cream, sugar, salt & vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

ASSEMBLE AND BAKE TART:
Pour filling into cooled crust & rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. Center will continue to set as it cools)
Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until cent is form, about 4 hours. Remove side of pan and sprinkle with unsweetened cocoa powder or sugar.

Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation.)

Crust, without filling, can be made 1 day ahead and kept covered, at room temperature.