CHOCOLATE MINT TRUFFLE TART
Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.
Nutrition Facts : Calories 343 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 174mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE TRUFFLE TART
Categories Chocolate Dairy Egg Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- 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.
- 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:
- 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.
CHAI TRUFFLE TART
My chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. -Chantal Bourbon, Montreal, Quebec
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, mix pretzels and brown sugar; stir in butter. Press crumbs onto bottom and up sides of greased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack., Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1-1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape., Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger. Arrange truffles around edge of tart. Refrigerate until serving.
Nutrition Facts : Calories 392 calories, Fat 28g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
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