Vin Santo Truffle Tart

Chocolate Tart Dough

10 oz all purpose flour, chilled

1.5 oz cocoa

7 oz unsalted butter, cut into tablespoon-sized pieces and chilled

3.5 oz sugar

Pinch of salt

1. Sift flour and cocoa together into a small bowl and set aside.
2. Using an electric mixer, beat butter until smooth.
3. Add sugar and salt and beat until light and the sugar has dissolved.
4. Using a rubber spatula, fold the flour mixture into the butter until just incorporated.
5. Form the dough into a disc, wrap in plastic, and refrigerate at least 1 hour to allow it to rest before using.
6. Place the dough on a floured pastry board, countertop or plastic pastry sheet and roll it out so it is wide enough to hang over the edge of a 12 inch tart pan.
7. Carefully fold the dough in quarters, transfer to the tart pan and unfold. Ease the dough into the corners of the pan; if you stretch it, it will tear. Pull the dough up over the edge of the tart pan so it hangs over by about 1 inch. Then roll it to rest just over the edge and crimp the edge decoratively. The dough will shrink a bit as it bakes, so this slight overhang will help it from falling to the bottom. Put the crust into the fridge for at least 30 minutes or the freezer for 15 minutes. Chilling will help to keep the dough from shrinking.
8. Preheat the oven to 400˚F.
9. Line the dough with baking parchment or foil and then fill with weights. You can use uncooked beans, rice, ball bearings, loose change, or the marble-shaped ceramic pie weights designed specifically for this purpose. The point is to fill the pan with something that will keep the dough flat when it bakes.
10. Bake in the center of the over for 15 minutes. Carefully remove the foil and the weights. If the edges of the crust have already started to brown, cover them with foil. Continue baking until the crust is golden brown, about 8 minutes. Let the crust cool on a wire rack.

Vin Santo Truffle Tart Filling

2 cups heavy cream

1 pound bittersweet chocolate, 58%, broken into ½ inch pieces

4 oz butter, room temperature

4 tablespoons Vin Santo (traditional Italian dessert wine)

1. Heat the cream in a large saucepan over medium heat. Just before it comes to a boil, remove from the heat.
2. In a mixing bowl, pour the hot cream over the chocolate and beat until smooth.
3. Add the butter ½ teaspoon at a time and stir gently until incorporated.
4. Stir in the Vin Santo. The ganache should be smooth and glossy.
5. Pour immediately into a pre-baked 12 inch tart shell. Chill until set.
6. Serve with whipped cream.

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