Chocolate Truffle Tart

This tart has a creamy, almost pudding-like center. We used bittersweet chocolate so the ganache filling wouldn’t be too sweet. Choosing a quality brand results in more well-rounded flavor and even silkier texture. We’re quite certain there’s a greater than 1 in 2 million chance that you’ll love the results.

Ingredients

For Crust:

• 28 chocolate wafers finely ground in a food processor (about 1 cup)
• 6 Tbsp unsalted butter, melted and cooled completely

For Filling:

• ½ lb fine-quality bittersweet chocolate (no more than 60% cacao), coarsely chopped
• 6 Tbsp unsalted butter, cut into ½-inch cubes
• 2 large eggs, lightly beaten
• ⅓ cup heavy cream
• ¼ cup granulated sugar
• ¼ tsp salt
• 1 tsp pure vanilla extract

Directions

MAKE CRUST:

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). Lightly butter side of pan.
2. Stir together ground wafers and melted butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1‚ inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.

MAKE FILLING WHILE CRUST COOLS:

1. Melt chocolate and cubes of butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
2. Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

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