I shared this tart with my Bunco friends a few weeks ago. Rich, chocolaty, and creamy; those three words pretty much summed up the end result.
There's so much to write but I'm still finding the time; it's been a long week and busy month. I'll leave with a recipe to share, though. Until later.
Bittersweet Truffle Tart
Makes 10 servings
2/3 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup ground blanched almonds
6 tablespoons butter, softened
1/3 cup unsweetened cocoa powder
1 1/4 cups whipping cream
12 ounces bittersweet or semisweet chocolate, chopped
1/4 cup granulated sugar
1/4 cup strawberry jam
Whipped Almond Mascarpone, recipe follows
Bittersweet or semisweet chocolate shavings (optional)
Preheat oven to 350°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 sides 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.
In a medium saucepan, combine whipping cream, the 12 ounces chocolate, and 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 and until firm.
Prepare Whipped Almond Mascarpone. Using a small sharp knife, gently loosen edges of crust from side of pan. Remove sides of tart pan. Spread the whipped mascarpone over top of tart. If desired sprinkle each serving with chocolate shavings.
Whipped Almond Mascarpone: In a medium bowl, combine half of an 8-ounce carton mascarpone cheese, 2/3 cup sugar, 1/3 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.
Source: Holiday Baking Better Homes and Gardens 2008