Chocolate Truffle Tart

Serves	10
Website	crust from KitchEnchanted, Filling from Gourmet magazine Feb. 2007

Learn how to make a chocolate truffle tart. Imagine: a chocolate truffle the size of a tart . . . the decadence. Pure indulgence at its finest!

Ingredients

unsweetened cocoa powder (for dusting)

filling

1/2 Pound fine-quality bitterweet chocolate (no more than 60% cacoa if marked) (coursely chopped)
6 Tablespoons unsalted butter (cut into 1/2 inch cubes)
2 Large eggs (lightly beaten)
1/3rd cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract

filling (Optional)

1 1/2 Tablespoons Chambord (or other liqueur)

crust

1 box vanilla wafers
1 cup powdered sugar
1/2 cup cocoa powder
6 Tablespoons melted unsalted butter (more if needed)

Note

You can add liqueur to the filling if you wish, though it tasted delicious without. I've added Chambord before, but I think Bailey's, Kahlua, or Grand Marnier would taste equally fabulous.

Directions

crust
Step 1
Preheat oven to 350°F. Wrap a sheet of foil over bottom of an 8-inch springform pan (in case of leaks). Using a food processor, pulse the vanilla wafers until finely crushed. Stir in the powdered sugar and cocoa powder until evenly blended. Stir in 6 tablespoons melted butter; if crust is dry add more butter, 1 TBS at a time, until moist. Lightly butter side of pan. Press crust mixture into the bottom of the springform pan and 1-1 1/2 inches up the sides, compacting the crust with the bottom of a glass or measuring cup. Bake about 10 minutes, then cool completely in pan on rack, about 15 minutes. Leave oven on.
filling
Step 2
Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then whisk in the liqueur (if using). 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.
baking and cooling
Step 3
Pour filling into cooled crust and rap pan once on counter to eliminate bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20-25 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 from pan and sprinkle with cocoa powder to serve.