Chocolate Truffle Tart.....

One of my weaknesses is cooking magazines! I have a ton but I always like adding to my collection. This week, I happened upon Cooks illustrated's (America's Test Kitchen) latest magazine. I glanced through it and stopped abruptly as my eyes fell on the recipe for a "Chocolate truffle tart"! Yum.. Off course I bought it! So here's the recipe. My tart turned out beautifully and this recipe is now one of my favorites! It's not to sweet, just chocolaty and creamy. The fresh raspberries were definitely the best garnish. Enjoy!

Chocolate Truffle Tart

Pastry

1 large egg yolk

2 tablespoons heavy cream

1/2 teaspoon vanilla extract 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces), plus more for dusting work surface

3/4 cup confectioners' sugar (3 ounces)

1/4 cup Dutch-processed cocoa (3/4 ounce)

1/4 teaspoon salt

10 tablespoons cold unsalted butter (1 1/4 sticks), cut into 1/2-inch cubes

Filling
1 1/2 pounds high-quality bittersweet chocolate , chopped
2 cups heavy cream
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, cut into 12 pieces
2 tablespoons Cognac


Instructions

1. For the tart pastry: Whisk together yolk, cream, and vanilla in small bowl. Combine flour, sugar, cocoa, and salt in food processor with four 1-second pulses. Scatter butter pieces over flour mixture; process to cut butter into flour until mixture resembles coarse meal, about twenty 1-second pulses. With machine running, add egg mixture and process until dough comes together, about 12 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk; wrap with plastic wrap and refrigerate at least 1 hour or up to 48 hours.
2. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap (or piece 4 small sheets together to form 2 large sheets) to 15-inch round. (If dough becomes soft and sticky, slip onto baking sheet and refrigerate until workable, 20 to 30 minutes.) Following illustrations below, transfer dough to 11-inch tart pan with removable bottom by rolling dough loosely over rolling pin and unrolling it over pan. Working around circumference of pan, ease dough into pan corners by gently lifting edge of dough with one hand while pressing into corners with other hand. Press dough against fluted sides of pan, patching breaks or cracks if necessary. (If some sections of edge are too thin, reinforce them by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove excess dough. Set dough-lined tart pan on baking sheet or large plate and freeze 30 minutes. (The dough-lined tart pan can be wrapped tightly in plastic wrap and frozen up to 1 month.)
3. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet; lightly spray one side of 18-inch square of heavy-duty foil with nonstick cooking spray. Press foil, greased side down, inside frozen tart shell, folding excess foil over the edge of the tart pan; fill with metal or ceramic pie weights. Bake until dry and blistered, about 30 minutes, rotating halfway through baking time. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Return tart pan on baking sheet to oven and bake for additional 5 minutes. Set baking sheet with tart shell on wire rack and cool to room temperature, about 30 minutes.
4. For the filling: Meanwhile, place chocolate in medium bowl and set aside. Bring cream to simmer in small saucepan over medium-high heat; pour hot cream over chocolate and set aside for 1 minute. Using whisk, slowly stir chocolate and cream until smooth, being careful to avoid aerating mixture. Slowly stir in butter until combined. Stir in cognac until combined.
5. Pour filling into cooled tart shell. (Filling should reach just below top of tart shell. If sides of tart shell have slumped a bit when baked, you will have a little extra filling.) Use offset spatula to spread filling to sides of tart and smooth top. Refrigerate until firm, at least 2 hours and up to 48 hours. Slice into thin wedges and serve.