Best Bittersweet Truffle Tart Recipes

BITTERSWEET CHOCOLATE-TRUFFLE TART WITH CANDIED ORANGES

Steps:

• 1. MAKE THE CRUST In a stand mixer fitted with the paddle, cream the butter with the sugar and salt at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl. Beat in the flour at low speed until the mixture resembles wet sand, then beat in the egg yolk until the dough just comes together. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled, at least 1 hour. 2. MEANWHILE, MAKE THE CANDIED ORANGES In a medium saucepan, combine the sugar, oranges and water and bring just to a simmer, stirring to dissolve the sugar. Cook over moderately low heat, stirring occasionally, until the orange slices are very tender and suspended in a slightly thick syrup, about 1 hour and 15 minutes; let cool completely. 3. On a lightly floured work surface, roll out the dough to a 12-inch round. Without stretching it, fit the dough into a 10-inch fluted tart pan with a removable bottom. Trim the overhang and use it to patch any holes. Refrigerate the tart shell for 30 minutes. 4. Preheat the oven to 350°. Bake the tart shell for 35 minutes, until golden. Let cool. 5. MEANWHILE, MAKE THE FILLING In a small saucepan, combine the cream, milk and zest and bring just to a simmer. Remove from the heat and let stand for 30 minutes. Return the mixture just to a simmer, then strain it through a fine sieve into a heatproof bowl. Add the chocolate; let stand for 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the egg yolks, then whisk in the butter and salt. 6. Put the tart shell on a rimmed baking sheet. Pour the filling into the shell and bake for about 15 minutes, until the filling at the edge is just set and the center is nearly set. Let stand at room temperature for 2 hours. 7. Drain the candied oranges well, then arrange them on the tart. Cut the tart into wedges and serve.

BITTERSWEET TRUFFLE TART

Steps:

• Preheat oven to 350 degrees F.
• FOR CRUST:.
• In a large bowl, combine flour, powdered sugar, ground almonds, butter, and cocoa powder.
• Beat with an electric mixer until combined.
• Knead gently with hands until mixture comes together.
• Press dough onto the bottom and up the side of an ungreased 9- or 9 1/2-inch fluted square or round tart pan that has a removable bottom or a 9-inch pie plate.
• Bake for 12 to 14 minutes or until crust is slightly puffed.
• Cool in pan on a wire rack.
• FOR FILLING:.
• In a medium saucepan, combine whipping cream, the 12 ounces chocolate, and the granulated sugar.
• Cook over medium heat just until chocolate is melted, stirring occasionally.
• Transfer to a medium bowl; whisk in strawberry jam.
• Cover and chill about 1 hour or until mixture is cooled and slightly thickened, stirring occasionally.
• Beat cooled chocolate mixture about 30 seconds or just until the color lightens slightly.
• Pour into crust, spreading evenly.
• Cover and chill about 2 hours or until firm.
• PEREPARE WHIPPED ALMOND MASCARPONE:.
• In a medium bowl, combine half of an 8-ounce carton mascarpone cheese, 2/3 cup sugar, 1/3 cup whipping cream, and 1/8 teaspoon almond extract. Beat with an electric mixer on medium speed until smooth.
• Beat on high speed until mixture is thick and holds firm peaks.
• TO SERVE:.
• Using a small sharp knife, gently loosen edge of crust from side of pan. Remove side of tart pan.
• Spread the whipped mascarpone over top of tart.
• If desired, sprinkle each serving with the chocolate shavings. Makes 10 servings.