DARK CHOCOLATE TRUFFLE TART

Oh you guys, this post has been a LONG time coming! This fabulous Dark Chocolate Truffle Tart has been a staple in my household for years, and it was actually one of the very first recipes I posted on this lil blog of mine! Not to brag, but it’s basically my claim to fame as a baker. It’s so notorious that my friends and family don’t even have to call it truffle tart or chocolate tart or anything… it’s literally just known as THE Tart. So here I am, once again, sharing The Tart with you! It’s amazing. You will love it!

I know it doesn’t look like much, but hiding in that tart pan is some SERIOUS flavor. It’s such a simple, humble recipe but it’ll blow your mind! You start with a fantastically buttery, shortbread crisp crust, and you fill it with a sinfully thick and rich dark chocolate filling. This is basically straight-up ganache and it tastes EXACTLY like the inside of a truffle! That’s why I call it a truffle tart 😉 And then… I mean, really that’s it. It’s pretty fantastic with some freshly whipped cream, but honestly it doesn’t need anything. It’s pretty much perfect all by itself.

I have to give a little disclaimer because the crust for this truffle tart is kind of a pain in the butt to make, but it’s SO good. This is a tart, not a pie, so the crust isn’t light and flaky but rather rich and buttery. However… I understand that people {including myself} don’t always have the time, and I am happy to report that this filling is JUST as good inside a frozen pie crust! Homemade is better, but semi-homemade is still really stinkin good. 😉 Try adding this dark chocolate truffle tart to your dessert table this holiday season! I promise that you too will fall in love. Happy baking!

INGREDIENTS
*for the crust*

• 2 cups all-purpose unbleached flour, plus extra for dusting
• 3 tbsp sugar
• ¼ tsp salt
• ¾ cup (1½ sticks) unsalted butter, cold and cut into cubes
• 1 egg, separated
• 2 tbsp cold water
• 1-2 tbsp heavy cream

*for the filling*

• 1 cup heavy cream
• ½ cup milk {any fat % works but make sure it's dairy}
• 10 oz. dark chocolate
• 2 tbsp sugar
• ¼ tsp salt
• 2 eggs
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INSTRUCTIONS

1. First, make the crust. In a large bowl, combine the flour, sugar, and salt.
2. Using a pastry blender, cut in the butter until it resembles coarse sand.
3. Make a well in the middle of the pastry, and pour in the ice water and egg yolk {save the white for later}; work it in with your hands until no longer overly wet and sticky. If the dough is overly crumbly, add in the heavy cream a little at a time until the pastry is relatively pliable and no longer floury.
4. ...................................

for full instruction please see : www.thebakingfairy.net

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