Wednesday, June 15, 2005

Chocolate Truffle Tart

This is a very rich and a very satisfying chocolate dessert from the Best Loved Land O Lakes Recipes. Filling is fairly easy to prepare. The amount of the chocolate that goes into the filling may seem a little overdone, but since I used smaller size pan I was able to fill one pie pan completely and half way with another one. I had a little hard time spreading the crust to the pie pan. But it is one of the most tasty crust recipes I ever tried. Chocolate and the nuts go very well together. I made this pie for the Haverstraw library. One friend asked for the recipe, she tried it and she said her family liked it very much. Her daugther told her that it was so sinfully delicious, after she finished her slice she felt like confessing to a priest.


1 3/4 c very finely chopped pecans
2/3 c sugar
1/4 c butter, melted


2 c whipping cream
16 oz semi-sweet chocolate, coarsely chopped (or 2 2/3 c chocolate chips)

Heat oven to 350F. In medium bowl, stir together all crust ingredients. Firmly press on bottom and up sides of 12-inch tart pan with removable bottom. Place on cookie sheet. Bake for 15 to 18 minutes or until lightly browned. Cool completely.

In a 2 quart saucepan, place 2 c whipping cream. Cook over medium heat until whipping cream just comes to a boil (5 to 8 minutes). Remove from heat; stir in chocolate until completely melted (2 to 3 minutes). Pour into cooled crust. Refrigerate until set (at least 2 hours).