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A chocolate in the mouth is worth two on the plate.
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Susan's version of Emily Luchetti's STARS DESSERTS, Chocolate Truffle Tart
1/2 cup plus 1/3 cup cream
3 1/2 oz bittersweet chocolate, chopped
prebaked tart shell (see below)
3 T firmly packed dark brown sugar
1/4 cup sugar
1 teas vanilla
2 oz roasted, skinned hazelnuts, coarsely chopped
vanilla pastry cream (see below)
Put 1/2 cup cream in saucepan and bring to boil. Remove from heat and add chopped chocolate, stirring until melted. Cool to lukewarm and pour into bottom of tart shell. Melt the butter in another saucepan and stir in the brown and white sugars. Cook over med-low heat for 5 minutes. Stir in the remaining 1/3 cup cream and vanilla and continue cooking for another 5 minutes. Remove from heat and stir in nuts. Cool to room temp. Spread pastry cream over the chocolate, then top with the hazelnut mixture, being careful not to mix the 2 together. Refrigerate for 30 minutes. Take out of refrigerator 15 minutes before serving.
Notes from Susan: I added 4 Joseph Schmidt truffles to the top of the tart, then drizzled fine lines of dark chocolate and white chocolate over the whole thing. I just melted chocolate and a little cream, then drizzled with spoon, always going in the same direction, back and forth, extending beyond edges of tart onto the plate.
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Good living is an act of intelligence by which we choose things which have an agreeable taste rather than those which do not.
~ Brillat-Savarin ~
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Tart Shell: (Note from Susan: This is a standard sweet pastry dough. I suggest substituting a chocolate/hazelnut dough, but since I made up the recipe and I doubt most folks can find hazelnut flour, this one should be ok. I changed the instructions to something quicker. Those familiar with the more time-consuming approach to making pastry can certainly do it that way.)
2 T sugar
3 cups flour
1/4 teas salt
3 sticks sweet butter
3 T cold water
(Note from Susan: I suggest using liqueur of some sort, like Frangelico)
Put sugar, flour & salt in processor and mix. Cut butter in pieces and add to process, then mix until just blended. Drop water in a little at a time until ball forms. Press evenly into a 9" tart pan (kind with removable bottom). Chill for 1 hour or more. Line with parchment and beans/pie weights and bake at 350 for 8 minutes, remove weights and cook another 8 minutes until golden. Cool.
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Pastry Cream
4 lg egg yolks
1/4 cup sugar
1/2 pinch salt
1 1/2 T cornstarch
1 1/4 cups milk
1/2 teas vanilla
1/8 cup cream
1 T sweet butter
Mix yolks, sugar & salt in bowl.
Whisk in cornstarch. Scald milk, then whisk it slowly into egg mixture along with vanilla. Return to saucepan and cook over low heat, stirring constantly, (3-5 mins) until thick. Remove from stove and stir in cream and butter. Refrigerate for an hour or so until cold.
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