Dark and Decadent

Chocolate Truffle Tart

from Gourmet

Serves10

For crust

28 chocolate wafers such as Nabisco Famous (not oreos),

     finely ground in a food processor (1 1/2 cups) 

3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely

For filling

1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped 

   (I used Ghirardelli 60% chocolate chips)

3/4 stick stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes  

2 large eggs, lightly beaten 

1/3 cup heavy cream  

1/4 cup granulated sugar 

1/4 teaspoon salt  

1 teaspoon pure vanilla extract

  

Garnish 

unsweetened cocoa powder for sprinkling

Make crust:

Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.  You can also use a tart pan, which is what I did.  I did not worry about buttering the pan and it turned out great.

Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.

Make filling while crust cools:

Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.

Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

Assemble and bake tart:

Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)

Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve. 

This is my new favorite dessert!  Rich and dark and heavenly.  I like to serve it with fresh berries (raspberries) or with a fruit syrup drizzled over it.  Next time I may even add a little raspberry oil to the chocolate filling for another dimension.

Taste of Spring

Spinach and Walnut Pesto

1 1/2 cups firmly packed baby spinach

1 tsp dried basil

1/2 cup freshly grated Parmesan or Romano cheese (not the powder stuff)

1/4 cup toasted walnuts (broil in oven or heat in microwave, but don't burn!)

1 lg clove garlic, minced

1/4 tsp salt

1/4 cup olive oil

Can also add a little lemon juice and pepper, if desired

Play with it and adjust the seasonings to your taste

In a good blender or food processor combine the spinach, basil, Parmesan cheese, walnuts, garlic and salt.  Cover and blend with several on-off turns 'til a paste forms.  Stop the machine several times and scrape down the sides.

With the machine running slowly, gradually add olive oil and blend to the consistency of soft butter.  You can add a little more oil if you want it more liquidy for pasta or whatever.

I usually end up using a bag of fresh spinach and just add in more accordingly.  Taste as you go! 

Enjoy!!