Chocolate Truffle Tart


  • Garnish: unsweetened cocoa powder for sprinkling
  • Special equipment: an 8-inch (20-cm) round springform pan
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • ½ cup heavy cream
  • 2 large eggs, lightly beaten
  • + 4 more ingredients
    • ¾ stick (6 tablespoons) unsalted butter, cut into ½-inch cubes
    • ½ lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
    • ¾ stick (6 tablespoons) unsalted butter, melted and cooled completely
    • 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 ½ cups)

1. Make crust: Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan. 2. Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 ...

View full recipe at SpringPad


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