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Chocolate Truffle Tart

For crust:
 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups) (If these are not available, use Oreos)
 ¾ stick (6 tablespoons) unsalted butter, melted and cooled completely.
For filling:
 ½ lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
 ¾ stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
 2 large eggs, lightly beaten
 ½ cup heavy cream
 ¼ cup heavy cream
 ¼ tsp teaspoon salt
 1 tsp pure vanilla extract
Make crust:
1

Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of 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 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:
3

Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.

4

Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

Assemble and bake tart:
5

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.)

6

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.

7

So for a lark, ok I was out of whipping cream, so I used sour cream. It added a spark of life to this dessert that made it amazing.