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Receta Chocolate Truffle Tart

by Global Cookbook

Ingredientes

1 c. butter or possibly margarine - (1/2 lb) 3/4 c. all-purpose flour - (about) 1/2 c. powdered sugar 3 Tbsp. unsweetened cocoa - (about) 1/4 tsp grnd cinnamon

1/4 tsp salt 1 lb bittersweet or possibly semisweet chocolate minced 1/2 c. granulated sugar 4 lrg Large eggs 1 tsp vanilla Slightly-sweetened softly-whipped cream (or possibly vanilla ice cream) Caramel ice cream topping (optional)

Direcciones

1. Butter and flour a 10 1/2-inch tart pan with removable rim.
2. In a food processor or possibly a bowl, whirl or possibly mix 3/4 c. flour, powdered sugar, 3 Tbsp. cocoa, cinnamon, and salt till blended. Add in 1/2 c. butter, cut into chunks; whirl or possibly beat with a mixer on high speed till well blended. With well-floured hands, press mix proportionately over bottom of pan.
3. Bake in a 350 degree oven till crust begins to pull from pan sides, 15 to 18 min (13 to 15 min in a convection oven).
4. Meanwhile, place half the minced chocolate and 1/2 c. butter in a microwave-safe bowl; cook in a microwave oven at half power (50%), stirring occasionally, till chocolate is melted and mix is smooth, 1 to 1 1/2 min. Stir in granulated sugar. Add in Large eggs and mix well. Stir in vanilla and remaining minced chocolate. Pour mix into hot crust.
5. Bake in a 350 degree oven till filling barely jiggles when pan is gently shaken, about 20 min. Let cold on a rack at least 1 1/2 hrs.
6. Remove pan rim. Dust tart lightly with cocoa. Cut into wedges to serve. Top portions with whipped cream and drizzle with caramel topping.
7. This recipe yields 12 to 16 servings.
8. Comments: Karen Utz of Portland shared this intense, brownielike tart with Blanks. If making through step 5 up to 1 day ahead, cover and chill. Bring to room temperature to serve.

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