The Battery, Charleston
Tomlinson, Greta
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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Charleston Truffle Tart

“There are four basic food groups:
Milk chocolate, dark chocolate, white chocolate, and chocolate truffles."
~ Anonymous

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Bull Street, Charleston
Tomlinson, Greta
Buy this Art Print at AllPosters.com
Framed   Mounted

Charleston Truffle Tart

Pastry Shell:
1/2 cup unsalted butter, chilled
1/4 cup sugar
1/4 teaspoon salt
1 large egg
1 tablespoon vanilla extract
1 1/4 cups unsifted all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon grated orange zest

Tart Filling:
1 cup (2 sticks) unsalted butter
2 tablespoons orange juice
2 tablespoons strong black coffee
4 ounces semisweet chocolate
5 ounces unsweetened chocolate
1 cup sugar
3 large egg yolks *
1 1/2 tablespoons Grand Marnier
1/2 cup heavy cream

Prepare Pastry Shell: Preheat oven to 400 degrees F. In food processor, with chopping blade, process butter, sugar and salt until coarsely combined. Add egg and vanilla, process until mixture is blended. Add flour, cocoa and orange zest. Process until well combined (dough will be soft). Pat dough into a 9-inch fluted tart pan with removable bottom. Pierce shell all over with fork. Line shell with aluminum foil and fill with pie weights or uncooked dried beans. Bake 10 minutes. Remove aluminum foil and weights; bake
shell 5 minutes longer.
Prepare Tart Filling: In 1-quart saucepan heat butter, orange juice, and coffee to boiling over medium heat. In clean container of food processor fitted with chopping blade, process both types of chocolate with sugar until mixture is very fine. With processor running pour in hot butter mixture until chocolate is melted and mixture is smooth. Add yolks and Grand Marnier; process until thick and smooth. Cool to room temperature. Reserve and refrigerate 1/2 cup filling. Pour half of remaining filling into tart shell.
In medium-size bowl with electric mixer beat cream until stiff peaks form; fold into remaining half of tart filling. Spread evenly over filling in tart. Refrigerate tart. When reserved 1/2 cup filling is stiff enough to pipe, spoon into pastry bag fitted with decorative shell tip; pipe border around tart. Refrigerate tart until well chilled. Garnish with candied orange peel and decorative green leaves, if desired, and serve.

* Egg Safety Information

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