Chocolate Truffle Tart
Serves: many | Meals:
- 1 1/2 cups ground Loacker chocolate wafers
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
- 1/2 lb fine-quality 70% chocolate, coarsely chopped
- 3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Garnish: unsweetened cocoa powder for sprinkling
- 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.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of 8 inch springform pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
Make filling while crust cools:
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
Assemble and bake tart:
- Pour filling into cooled crust and 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 center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
- 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.