• Ingredients: 14
  • Serves: 10
  • Prep: 20 min
  • Bake: 7 hr

Chocolate truffle tart with special equipment: an 8-inch round springform pan, garnish: unsweetened cocoa powder for sprinkling. To make this chocolate truffle tart for 10 persons you will need 20 min for preaparation and 7 hr for baking.

Ingredients

For crust

For filling

  • Special equipment: an 8-inch round springform pan
  • Garnish: unsweetened cocoa powder for sprinkling

Topping

Mascarpone frosting:

  • 1 1/2 8-ounce containers mascarpone cheese**
  • 1 1/2 cups chilled heavy whipping cream
  • 3 tbsps. sugar
  • 1 tbsp. vanilla extract

Chocolate bark:

  • *Available in the baking section of most supermarkets and at specialty foods stores.
  • **Italian cream cheese; available at many supermarkets and Italian markets.

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

Make crust:

  1. Step 1 Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks).

    For this step you will need

  2. Step 2 Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side.

    For this step you will need

  3. Step 3 Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes.

Make filling while crust cools:

  1. Step 4 Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.

    For this step you will need

  2. Step 5 Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

    For this step you will need

Assemble and bake tart:

  1. Step 6 Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes.
  2. Step 7 Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours.

Nutrition information

Calories 380 Carbohydrates 32 g (11%)
Fat 28 g (44%) Protein 4 g (7%)
Saturated Fat 17 g (83%) Sodium 197 mg (8%)
Polyunsaturated Fat 2 g Fiber 2 g (8%)
Monounsaturated Fat 8 g Cholesterol 90 mg (30%)