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Dark Chocolate Truffle Tart with Walnuts

Intensely velvety and dense, this festive chocolate tart pulls out all the stops.

| April 2011 Web

  • A whole wheat crust, heart-healthy walnuts and antioxidant-rich dark chocolate makes this decadent dessert a little bit healthier.
    Photo By Sara Remington
  • "Ancient Grains for Modern Meals" features Mediterranean-inspired recipes starring Old World grains such as farro, barley and polenta.
    Photo Courtesy Ten Speed Press

The following is an excerpt from Ancient Grains for Modern Meals by Maria Speck (Ten Speed Press, 2011). The excerpt is from Chapter 7: Sweet Endings. 

Dark Chocolate Truffle Tart with Walnuts
Makes 1 (9 1/2-inch) tart, to serve 12 

1/2 cup sugar
1/4 cup whole milk
1/2 cup honey
6 ounces dark chocolate with 70 percent cocoa content, chopped
1/4 cup (2 ounces, 1/2 stick) unsalted butter, cut into 8 pieces
2 tablespoons Grand Marnier or other good-quality orange-flavored liqueur
1 tablespoon freshly grated orange zest (from 1 large orange)
1 teaspoon vanilla extract
2 large eggs plus 1 egg yolk, at room temperature, lightly beaten
1 partially baked Whole Wheat and Butter Tart Crust (page 213), plain or the citrus variation
2/3 cup coarsely chopped toasted walnuts
12 toasted walnut halves, for garnish

1. Position a rack in the center of the oven and preheat to 350°F.



2. Warm the sugar and milk in a small heavy-bottomed saucepan over medium-low heat, stirring occasionally, until the sugar has dissolved, 4 to 5 minutes. Add the honey and cook until it has dissolved and the mixture is smooth, 1 minute or more, depending on the consistency of the honey. Set aside.

3. Place the chocolate and butter in a large metal bowl set over a saucepan containing about 1 inch of barely simmering water (the bottom of the bowl should not touch the water). Wait until melted, stirring gently with a wooden spoon, about 4 minutes. Remove the bowl from the saucepan and set the chocolate mixture aside to cool for 5 minutes. Stir the Grand Marnier, orange zest, and vanilla extract into the sugar-honey mixture. Using a large whisk and a gentle hand, add the sugar-honey mixture to the chocolate mixture, and then whisk in the eggs and yolk just until incorporated. The mixture will thicken slightly.



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