Dark Chocolate Truffle Tart
Description
Chocolate lover's will love you for this elegant, rich and decadent dessert. It's easy to make but the hardest part is waiting for it to cool.
Ingredients
Crust:
1 1/2 c. chocolate wafer crumbs (3/4 of a package of Nabisco famous wafers)
4 T. butter, melted
Ganache:
1 1/2 c. heavy cream
12 oz. dark chocolate, roughly chopped into small pieces(or 8 oz. bittersweet and 4 oz. semisweet)
4 T. butter, cut into 1 T. chunks, at room temperature
1 T. flaky sea salt
Whipped Cream:
1 1/2 c. heavy whipping cream
1/2 t. vanilla bean paste
pinch salt
1 t. sugar, or to taste
Directions
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Preheat oven to 350 degrees.
Crust:
Grind the chocolate wafers in a food processor; measure out 1 1/2 cups; combine with melted butter until everything is evenly moistened and the mixture feels like wet sand.
Press the crust mixture into a 10-inch tart pan with a removable bottom, and up the sides, making sure it's well packed and even, using the bottom of a flat measuring cup.
Bake crust for 10-12 minutes. Allow to cool.
Ganache:
Heat heavy cream in a saucepan until it's just starting to simmer; remove from heat; add chopped chocolate; let sit for a few minutes until they melt.
Whisk together chocolate and cream until mixture is smooth and shiny; add butter, several pieces at a time, whisking well.
Pour ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 2 hours before slicing.
Sprinkle sea salt over the top of the tart after it has set so that it doesn't sink into the chocolate.
12 servings.
*To ensure that you get a nice, clean slice and that your knife doesn't stick to the chocolate filling while slicing, run your knife under hot water and wipe it clean just before slicing.