I try to avoid simply re-posting someone else’s recipe, but I’m making an exception in this case because (1) it’s incredibly delicious, and (2) the original recipe was a little tough to follow since the crust recipe was on a different page. Going back and forth was confusing so I decided, mostly for my own record keeping, to consolidate the two and make it a little easier to follow. So without further adieu, I give you:
Gluten Free Dark Chocolate Truffle Tart from Gluten Free On A Shoestring
By: Nicole @ Gluten-Free on a Shoestring.com
[view original recipe]
Serves 16 (slices are just way too big/rich to leave at 8 slices)
- 1 cup plus 4 tablespoons all-purpose gluten-free flour (I used Bob’s Red Mill), divided
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 cup confectioner’s sugar
- 5 tablespoons unsalted butter, diced and chilled
- 1/4 to 1/2 cup ice-cold water
- In a large bowl, mix 1 cup plus 2 tablespoons flour, xanthan gum, salt, baking powder, and confectioner’s sugar until well combined.
- Add the cold, diced butter to the bowl of dry ingredients. Cut in the butter until mixture resembles small pea-size chunks of butter wrapped in the flour mixture.
- Add 1/4 cup ice water to the mixture by the tablespoon. With clean dry hands, squeeze the mixture tightly in your fists. Continue to add water by the tablespoonful, squeezing the mixture together, until the dough holds together. Handling the dough as little as possible, form the dough into a disk, wrap in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes, up to overnight.
- Preheat your oven to 350°F. Lightly grease a 12- to 15-inch tart pan with a removable bottom (if possible), and set it aside.
- Roll out the chilled pastry crust between two pieces of parchment paper until it’s about the thickness of a nickel (about 1/8 inch). Carefully place the dough into the prepared tart pan, and press it gently into the bottom and sides. Trim any excess that extends over the top edge of the sides of the pan. Place the pan into the freezer to chill until firm, about 10 minutes. Once the shell is chilled, cover with a piece of parchment paper, scatter pie weights (or dried beans), and bake it in the center of the preheated oven for about 15 minutes. Remove the pie weights, and finish baking until dry, about another 5 minutes. Remove the shell from the oven, and allow to cool completely.
- 15 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 4 ounces white chocolate, chopped
- Place the chopped bittersweet chocolate in a heat-safe bowl. In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chopped chocolate, and stir until smooth. Pour the chocolate and cream mixture into the cooled tart shell.
- In a separate, small microwave safe bowl, heat the white chocolate in 30 second intervals in the microwave oven (if you don’t have a microwave, melt in a double boiler) until melted, stirring in between. Working quickly, transfer the melted white chocolate into a small plastic bag*. Snip a small hole in one corner of the bag, and pipe evenly spaced dots of white chocolate throughout the bittersweet tart filling. With a toothpick, swirl the dots (see photo). With the tart flat on your work surface, shimmy it back and forth a bit to settle and even out the filling.
- Refrigerate the completed tart until firm, at least 1 hour. Serve chilled.
*I didn’t use the plastic bag, I was too lazy. I just used a spoon to scoop/drizzle the white chocolate over the bittersweet chocolate, then cut through with a knife to get a marbled effect. It worked just fine
Nutrition Info (caloriecount.about.com)
Other stuff I’d like to try
- Chocolate Raspberry Torte (cookingwithcrouton.wordpress.com)
- Simple Apple Tart (themoveablefeasts.wordpress.com)
- Gluten-Free Holiday Baking: 10 Thanksgiving Dessert Recipes, Plus Tips! – Recipe & Tip Roundup (thekitchn.com)