Here is a quick post with a quick and delicious recipe! When you take this pie out of the oven it has a cake-like texture. But you’ll see that it’s really creamy when you’ll cool it and eat it. Raspberries are the best combination with the not-too-sweet chocolate filling.
I’ll be back this week with my systematic experimentation with cake pops : why the heck they crack? Experimentation was successful and the results were conclusive (hypothesis confirmed) 😉
Chocolate Truffle Tart
Recipe adapted from Gourmet
Yield about 10 portions
1 1/2 cups oreo crumbs
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
8 oz bittersweet chocolate (less than 60% cacao if marked), coarsely chopped (I used 7 oz semisweet chocolate and 1 oz unsweetened chocolate).
3/4 stick stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/3 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
For the crust
- Preheat oven to 350°F. Lightly butter a pie pan.
- Stir together oreo crumbs and butter in a bowl until combined, then pat mixture evenly onto bottom and sides of pan. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes.
Filling and assemble
- Melt chocolate and butter in a saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined.
- 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.
- Let cool for about 30 minutes to 1 hours and then garnish with the fruits of your choice (you don’t want them to bake!)
- Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours.