Categories: Dessert

Ingredients

• Chocolate Short Crust
• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 cup Dutch-process cocoa powder
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons cold unsalted butter,
• cut into small cubes
• 1/4 teaspoon vanilla extract
• -----------------------------------------------
• Truffle Filling
• 11/3 cups hazelnuts
• 9 ounces bittersweet chocolate, chopped or broken
• into small pieces
• 1 cup heavy whipping cream
• 1/2 cup milk
• 1 large egg
• 1 large egg yolk
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• --------------------------------------------------
• Whipped cream for garnish
• Fresh raspberries or raspberry purée for garnish

Directions

1. Have ready an 11-inch fluted tart pan with a removable bottom. To make the crust, combine all the ingredients except the vanilla in an electric mixer fitted with the paddle attachment. Mix on low speed

2. until the dough comes together. Mix in the vanilla. Gather the dough into a ball, cover in plastic wrap, and flatten it into a thick disk. Refrigerate for 20 minutes, or until firm enough to roll out.

3. Roll out the dough into a 13-inch circle about 1/8 inch thick, and line the tart pan with the dough. If the dough breaks, press it together with your fingers, patching with extra pieces as necessary.

4. Trim the dough to leave about a 1/2-inch overhang, saving the trimmings at room temperature for later crust repair. Gently push the dough into the pan so that it fits snugly against the sides, then fold the overhang toward the inside, pressing the folded dough against the sides. Along the inside of the tart pan, fold the dough edges over to a double thickness, and press the dough firmly against pan. Trim the dough flush with the pan rim, saving the excess dough for patching the crust again later. Gently prick the tart bottom all over with a

5. fork and place the tart crust in the freezer for 30 to 40 minutes, until very hard. While the crust is chilling, preheat the oven to 375°. Bake the crust for about 15 minutes, until it is set and feels dry. Remove from the

6. oven and if cracks have formed, carefully patch them with the reserved dough, gently spreading bits of it over the cracks. Cool the crust on a rack.

7. To make the truffle filling, lower the oven temperature to 350°. Spread the the hazelnuts on a baking sheet and toast in the oven for about 15 minutes, until they are fragrant and golden brown. Remove the nuts from the oven and, while still warm, rub off the skins with a kitchen towel. Grind the nuts in a blender or food processor to the consistency of peanut butter. Place the

8. chocolate and hazelnut paste in a heatproof bowl. Put the cream and milk in a small saucepan and bring to a boil. Pour the hot milk mixture over the hazelnut paste

9. and whisk until smooth. Strain the mixture through a fine-mesh sieve strainer and cool to room temperature.

10. Whisk in the egg, egg yolk, sugar, and salt. Pour the filling into the tart shell. Bake for about 15 minutes, until the filling is set, about 15 minutes. Cool the tart on a rack. Remove the pan sides and cut the tart into 10 to12 pieces.

11. To serve, place the pieces on a sheet pan and reheat them at 425° for 3 to 4 minutes. Garnish each serving with whipped cream and raspberries.

12. *At Mustards’ Grill, tart is served warm with caramel sauce and chocolate or espresso ice cream

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