Dark Chocolate Truffle Tart

  • 3/4 stick butter, melted and cooled
  • 1 3/4 cup chocolate cookie crumbs
  • 2 eggs, plus 1 yolk
  • 1/3 cup sugar
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 10 oz dark chocolate, not more than 60% cacao
  • 1 stick butter, cut into small cubes, room temperature
  • Cocoa powder for dusting on the top

Special Equipment: A 9-inch springform pan

Preheat oven to 350°F.

In a medium bowl, mix chocolate cookie crumbs with the melted and cooled butter. Spoon the crumb mixture into the springform pan, and pat the crumbs onto the bottom and about 1 1/2 inch up the sides.

Bake the crust in the preheated oven for about 10-13 minutes, or until dark and slightly puffed. Cool the crust on a wire rack while you prepare the filling.

To make dark chocolate filling, first whisk together eggs, sugar, heavy cream, salt, and vanilla extract in a large bowl and set it aside.

Next, melt chocolate and butter in a heavy pot over medium heat, stirring continuously. When the chocolate is smooth and glossy, remove it from the heat and let it cool for about five minutes.

Once the chocolate is cooled, whisk it into the egg mixture until smooth.

Pour the chocolate filling into the baked and cooled crust. Smooth out the top, then put the tart into the oven and bake for about 22-28 minutes.

Fully cool the tart on a wire rack, then chill for an additional 3-4 hours. Sift cocoa powder over the top in a thin layer.

Let the tart come to room temperature before slicing to get the best rich, creamy consistency.