Dark Chocolate Cinnamon Truffle Tart |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Real Cream Can't be beat in this silky dark chocolate tart and the hint of cinnamonn add festive flair. For extra splash, garnish each slice with sweetened softly whipped cream with a sprinkle of cinnamon. Found this recipe in Saltscapes . Ingredients:
1 1/2 cups all-purpose flour |
1/3 cup unsweetened cocoa powder |
3 tablespoons granulated sugar |
1/3 cup cold butter, cut into cubes |
1/3 cup whipping cream, 35 |
1 2/3 cups whipping cream, 35 |
3/4 teaspoon ground cinnamon |
2 eggs |
8 ounces bittersweet chocolate, chopped |
2 teaspoons vanilla |
Directions:
1. CRUST:.
2. In the food processor, combine flour, sugar, cocoa, and butter; pulse until fine crumbs. Drizzle in whipping cream; process until dough clumps together. Squeeze dough, by handfuls, into a ball and press into 10-inch tart pan with removeable bottom. Prick all over with a fork; refrigerate for 15 minutes or until chilled.
3. Preheat oven to 350°F Bake tart shell for about 25 minutes, or until firm. Let cool in pan on a rack for 10 minutes.
4. FILLING:.
5. In a saucepan, heat whipping cream and cinnamon over medium heat just until steaming; remove from heat. In a heatproof bowl, whisk eggs to blend. Gradually whisk in about half of the hot cream in a thin stream; whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened, about 2 minutes. (do not boil). Remove from heat; stir in chocolate and vanilla until smooth. Pour into tart shell. Chill until set, about 2 hours (Can be covered loosely and refrigerated for up to 1 day).
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