Chocolate Truffle Tart
by Dorothy MJ Ferreria
total time 40-45 mins prep 10 mins cook 30-35 mins yield 6-8
for the crust:
1 1/2 cups Sifted all purpose flour
1/4 cup Sifted unsweetened cocoa
1/3 cup Sifted powdered sugar
1/4 tsp Fine salt
6 tbsps Cold butter
2 tbsps imported vegetable shortening
1-2 tbsps Cold water
for the ganache filling:
123 g Bittersweet or dark chocolate
1/2 cup Culinary cream
1 tbsp Butter
for the cream topping:
1 cup Whipping cream
1/4 cup Sifted powdered sugar
Preheat oven to 350°F. Wrap the base of four 5-inch diameter tart pans (1-inch high) with aluminum foil. Set aside.
For the crust: In a mixing bowl combine flour, cocoa, sugar and salt. mix well with a spoon. Make a well in the center and add cold butter and shortening. Mix with your hands or with a pastry blender until crumbly. Two butter knives may also be used, (crisscross motion) to simulate a pastry blender. Pour in cold water and mix with your hands until a solid mass is formed. Divide into 4 portions. Working with a piece at a time, roll out between 2 sheets of parchment paper and fit into the pan. Press the mixture against the sides and bottom of the prepared pan. Prick the bottom with the tines of a fork, in 1/2-inch intervals. bake for 30-35 minutes or until light golden brown. Allow to cool down completely.
To prepare the filling, melt chocolate in a thick saucepan over low heat. Pour in cream and continue to cook over low heat until blended. remove from heat and stir in butter. Pour mixture into the baked pastry shell. Chill until firm.
To prepare the topping, beat cream and sugar at medium speed until thick. Transfer to a pastry bag fitted with an open star tip. Pipe out cream over the chilled filling. Garnish with chocolate curls and chocolate candies. Dust with powdered sugar. Keep chilled.