Chocolate Truffle Tart

Clipping · chapter B · Magazine page, “entertaining” — photography credit Steven Mark Needham. Loose in the B section. · unreviewed

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Serves 10

1 refrigerated piecrust (from 15 oz. package)
8 squares plus 2 squares (1 oz. each) semisweet chocolate, coarsely chopped
8 tbsp unsalted butter
4 egg yolks
¼ cup sugar
¼ cup heavy cream
1 tbsp dark rum

Preheat oven to 450°F. Press crust into bottom and sides of 9″ tart pan with removable bottom. Trim edges. Prick with fork and bake at 450°F for 9–11 min. Cool.

In top of double boiler melt 8 squares chopped chocolate and butter. Stir until smooth. Remove from heat. Place egg yolks and sugar in bowl. Beat with electric mixer on medium-low until thick ribbons form. Add egg yolk mixture to chocolate mixture and whisk over low heat 3–4 min., until mixture has thickened and reaches 145°F on an instant-read thermometer. Pour into crust.

Heat cream in saucepan on medium-low. Add remaining chocolate; stir until melted and smooth. Stir in the rum. Pour mixture over the tart. Refrigerate 2 hours or until set. Garnish with raspberries, if desired.

Transcribed from the photograph — the photograph is the source of truth. Readings marked [?] are uncertain and await a family eye.