It’s Pi Day (3-14)!! Since there are few things more irrational than the alchemical blending of fat and flour, it means it’s time for another recipe. A pie recipe, of course. Today’s recipe comes from the book, “The Ultimate Encyclopedia of Chocolate“ by Christine McFadden and Christine France. The book was a gift to us from Mike’s mom, and we trust the publishers won’t mind us sharing a recipe if we encourage you to buy the book. It really is a perfect gift for the chocolatier in your life. Before we get started we also wanted to mention how important it is to buy Fair Trade Certified chocolate. From the site:
You may not know it based on first glance, but chocolate products go through a lengthy process to earn the Fair Trade Certified™ seal. Producers and businesses we work with adhere to strict labor, environmental, and ethics standards that prohibit slavery and child labor and ensure cocoa growers receive a steady income, regardless of volatile market prices. It’s not an easy process. You can thank them for their commitment, and incentivize even more sustainably-made chocolate, by enjoying fair trade chocolate in its many forms, from chocolate bars, powders, and baking chips to ingredients in energy bars and snacks.
Today’s recipe is for “Chocolate Truffle Tart” because, well, chocolate. ’nuff said.
Chocolate Truffle Tart
1 cup (250 ml) all-purpose flour
⅓ cup (80 ml) cocoa powder
¼ cup (60 ml) sugar
½ tsp (2 ml) salt
½ cup (125 ml) unsalted butter, cut into pieces
1 egg yolk
1-2 tbsp (15-30 ml) ice water
1 oz (28 g) white or milk chocolate, melted
heavy cream for serving (optional)
For the Truffle Filling
1½ cups (375 ml) heavy cream
12 oz (340 g) couverture or bittersweet chocolate, chopped
¼ cup unsalted butter, cut into small pieces
2 tbsp (30 ml) brandy or liqueur
Prepare the pastry. Sift the flour and cocoa into a bowl. In a food processor fitted with a metal blade, process the flour mixture with the sugar and salt. Add the butter and process for 15-20 seconds, until the mixture resembles coarse bread crumbs.
In a bowl, lightly beat the egg yolk with the ice water. Add to the flour mixture and pulse until the mixture begins to stick together. Turn the dough out onto a sheet of plastic wrap. Use the film to help shape the dough into a flat disk. Wrap tightly. Chill 1-2 hours, until firm.
Lightly grease a 9-inch (23mm) tart pan with a removable base. Let the dough soften briefly, then roll it out between sheets of wax paper or plastic wrap to an 11-inch (28cm) round, about ¼ inch (6mm) thick. Peel off the top sheet and invert the dough into the tart pan. Remove the bottom sheet. Ease the dough into the pan. Prick dough with a fork. Chill for one hour.
Preheat the oven to 350° F (180° C). Line the tart with foil or baking parchment; fill with baking stones. Bake blind for 5-7 minutes. Lift out the foil with the stones. Return the pastry shell to the oven and bake for 5-7 more minutes, until the pastry just set. Cool completely in the pan on a rack.
To prepare the filling, in a medium pan over medium heat, bring the cream to a boil. Remove the pan from the heat and stir in the chocolate until melted and smooth. Stir in the butter and brandy. Strain into the prepared tart shell, tilting the pan slightly to level the surface. Do not touch the surface of the filling or it will ruin the glossy finish.
Spoon the melted (white/milk) chocolate into a paper piping bag and cut off the tip. Drop rounds of chocolate in a pattern over the surface of the tart and use a skewer or toothpick to draw a point gently through the lighter chocolate to produce a marbled effect. Chill for 2-3 hours, until set. To serve, remove the tart from the pan and soften slightly at room temperature. Serve with a dollop of whipped heavy cream (optional).
So there you go! Enjoy!!