Dark chocolate truffle tart

• Vegetarian

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 2 cups All purpose, unbleached flour
  • 10 oz Dark chocolate
  • 1/2 tsp Salt
  • 5 tbsp Sugar

• Dairy

  • 3/4 cup Butter, unsalted
  • 17 tbsp Heavy cream
  • 1/2 cup Milk

• Liquids

  • 2 tbsp Water

Found on thebakingfairy.net

Description

Ingredients

• *for the crust*
• 2 cups all-purpose unbleached flour, plus extra for dusting
• 3 tbsp sugar
• ¼ tsp salt
• ¾ cup (1½ sticks) unsalted butter, cold and cut into cubes
• 1 egg, separated
• 2 tbsp cold water
• 1-2 tbsp heavy cream
• *for the filling*
• 1 cup heavy cream
• ½ cup milk {any fat % works but make sure its dairy}
• 10 oz. dark chocolate
• 2 tbsp sugar
• ¼ tsp salt
• 2 eggs

Directions

• First, make the crust. In a large bowl, combine the flour, sugar, and salt.
• Using a pastry blender, cut in the butter until it resembles coarse sand.
• Make a well in the middle of the pastry, and pour in the ice water and egg yolk {save the white for later}; work it in with your hands until no longer overly wet and sticky. If the dough is overly crumbly, add in the heavy cream a little at a time until the pastry is relatively pliable and no longer floury.
• Pat into a circle, wrap in plastic wrap, and refrigerate for about 30 minutes.
• Lightly flour a clean work surface, and use a rolling pin to roll out a 12 inch circle with the dough. Transfer to your pie or tart dish. Line the tart dough with aluminum foil, pressing into the bottom and sides, and place in the fridge for 15 more minutes.
• Preheat the oven to 350F.
• Fill the (foil-covered) tart with pie weights or dry beans, and bake for 30 minutes. Remove foil and weights, brush with the reserved egg white, and bake for 8 more minutes, until lightly golden but not brown.
• Set aside to cool, and lower oven to 325F while you prepare the filling.
• Heat the cream and milk in a medium nonstick saucepan over medium heat, until bubbles start to form around the edges.
• Remove from heat, and add the chocolate, stirring until melted and smooth.
• Add sugar and salt, whisking until well-incorporated.
• In a separate small bowl, beat the two eggs well, then add a little at a time, whisking vigorously until incorporated.
• Pour the filling into the tart crust, filling about ¼-1/8 inch below the rim.
• Bake the tart for 15-20 minutes, until the filling is set and glossy, but not cracked or bubbling - that means it’s overcooked!
• Let cool to room temperature, and for best results, refrigerate for 2-3 hours before serving so the filling can firm up.