Chocolate Truffle Tart
(From Valrohna...the best chocolate on earth!)
The Short-Crust Pastry
50g (scant 1/2 cup) powdered sugar
100g (7 tbs) soft butter
50g (2 oz) ground almonds
1 pinch salt
1 egg yolk
110g (2/3) cup + 1 tbs) flour
In a large bowl, combine sugar, butter (soft but not melted), ground almonds, and salt, then add the egg yok, and lastly the flour. You can use a food processor, but I always work with my hands. Let the dough rest in the fridge for 2 hours or overnight. Roll out pastry and press to fit into unbuttered pie dish (I like a pretty pyrex glass tart dish or a spring form tart pan). Cover the pie dough with parchment paper, fill with dried beans or pie weights and bake in preheated oven (150-160C or 300-350 F) for 20 minutes. Cool. (This delcious pastry recipe can be used for other pie fillings as well!)
The Chocolate Filling
250g (1 cup) liquid cream ("creme fraiche"--35% fat) or light cream
200g (1 section, 6 2/3 oz) Le Noir Gastronomie Valrhona
50g (3 1/2 tbs) soft butter
Melt the chocolate very carefully (do not burn!) in a double boiler or microwave oven (low setting for 6-7 minutes with added sprinkle of water). While the chocolate is melting, bring the cream to the boiling point. Pour the hot cream a little at a time over the melted chocolate, mixing with a whisk. When the mixture is smooth and creamy, add the softened butter. Remove dried beans from the cooled tart shell. (If you used a spring form pan, remove the side ring and place pastry on pretty serving dish.) Gently fill with shell with the chocolate mixture. Chill for about 2 hours. Remove from fridge for about an hour before serving. Decorate with grated Valrhona chocolate over the center of the tart, serve to a bunch of drooling friends and loved ones!