I am completely behind on most things in my life, so it makes complete sense to me that I would be writing about Thanksgiving almost two weeks later. Time may have passed, but I’m still feeling the impact of my contribution to the table. I’m aware of how obnoxious that comes across but I don’t care. I don’t care because it’s true. Besides, it’s not as if I invented the recipe; that credit goes to the lovely people of the much-mourned Gourmet. It’s just a damn good recipe, it makes a damn good tart, and I’m damn well going to take the credit.
This tart is as incredibly easy make as it is incredibly easy it is to eat — as long as the eater has plenty of milk to wash it down with. It is a very rich tart, this unassuming wedge of chocolate, and the type of chocolate used makes all the difference. I personally prefer a darker chocolate; the tart is very dense, and a sweeter chocolate here quickly becomes cloying.
Chocolate Truffle Tart from Gourmet
Makes ten portions
for the crust
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 ½ cups)
¾ stick (6 tablespoons) unsalted butter, melted and cooled completely
for the filling
½ pound fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
¾ stick (6 tablespoons) unsalted butter, cut into ½-inch cubes
2 large eggs, lightly beaten
½ cup heavy cream
¼ cup granulated sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
unsweetened cocoa powder for sprinkling (I skipped this)
an 8-inch (20-cm) round springform pan
- Make the crust. Put oven rack in middle position and preheat oven to 350°. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 ½ inches up side. Bake until crust is slightly puffed, about ten minutes, then cool completely in pan on a rack, about fifteen minutes. Leave oven on.
- Make the filling while crust cools. Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool five minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- Assemble and bake tart. Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling one inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, twenty to twenty-five minutes. (Center will continue to set as it cools.)
- Cool tart completely in pan on a rack, about two hours. Chill, uncovered, until center is firm, about four hours. Remove side of pan and sprinkle with cocoa to serve.
- Tart can be chilled up to three days. Cover loosely after tart is completely chilled (covering before may cause condensation).
- Crust, without filling, can be made one day ahead and kept, covered, at room temperature.