This was my random recipe: Chocolate Truffle Tart from Chocolate: Cooking with the World's Best Ingredient by Christine McFadden and Christine France. See...
And here's the recipe, slightly adapted. I did goof when I forgot to put the cocoa powder in the tart crust. Whoops. It was still delicious!
For the Crust
2 C flour
1/2 C softened butter
1/2 C organic, coconut sugar
1/4 C olive oil
1 T cold water
For the Truffle Filling
1-1/2 C organic heavy cream
12 ounces of bittersweet chocolate, chipped
1/4 C butter, cut into cubes
2 T Liquore Strega (the original recipe called for 'brandy or liqueur' I went with a saffron liqueur)
Mix the flour, sugar and salt; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Press gently into a tart pan. Stick in the freezer while the oven heats. Bake for 25-30 minutes at 350, or until a light golden brown.
To make the filling...in a medium saucepan, bring the cream to a boil. Remove the pan from the heat and pour in the chocolate. Let sit for three minutes, then whisk till smooth. Stir in the butter and liqueur.
Pour the filling into the pre-baked tart and let cool. Once the chocolate is completely cooled and set, pipe dots of decorating gel on to the tart and drag a toothpick through it to create a swirl. To serve, let the tart soften slightly at room temperature.
And that's a wrap...this was fun. I'll definitely be joining in again next month.