Chocolate Truffle Tart

"This is such an easy recipe, with the crust just pressed into the pan, that anybody can do it without messing up," says Chef Heather Mader, who features it as a staple of the menu for Black Radish Personal Chef Services in Portland, Ore. "I adapted the recipe from the 'Perfectly Simple Chocolate Tart' in a book entitled Luscious Chocolate Desserts by Lori Longbotham."

Black Radish clients include lots of families with young kids or teens and a couple of bachelors, so Mader also likes that the recipe can be made to look rustic, with just a dusting of powdered sugar, or more elegant for entertaining served atop a raspberry coulie with a creme frache and fresh berry garnish.

Ingredients:

For crust:

1/2 cup confectioners' sugar
1/4 cup pecans, toasted and cooled
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 stick salted butter, cut in small pieces

For filling:

16 oz. semisweet chocolate, coarsely chopped
6 Tbs. unsalted butter
2 large eggs, lightly beaten
1/3 cup granulated sugar
2 tsp. espresso powder
2 tsp. vanilla extract
cocoa powder for dusting

Instructions:

1. Put rack in middle of oven. Heat to 350F. Coat an 11-inch fluted tart pan with removable bottom with nonstick spray.
   
2. To make crust: Process sugar and pecans in a food processor until nuts are finely ground. Add flour, cocoa and salt; pulse to blend. Add butter; pulse just until mixture comes together when pressed between your fingers ( the mixture shouldn't form a ball). Scatter crumbs evenly over bottom of pan. Top with plastic wrap. Using bottom of a small measuring cup, press crumbs evenly over bottom and up sides of pan. Remove wrap. Prick dough all over with a floured fork.
   
3. Bake 15-18 minutes until crust looks dry and slightly puffed. Let cool on a wire rack while you make the filling.
   
4. To make filling: Stir chocolate and butter in a saucepan over low heat until mixture is smooth. Remove from heat; whisk in eggs, sugar and espresso powder until well blended. Whisk in vanilla. Pour into warm crust.
   
5. Bake 12-15 minutes until filling is set around edges but still slightly jiggly in center. Transfer to a wire rack to cool, at least 11/2 hours.
   
6. To serve: Remove pan rim. Lightly dust tart with cocoa. Serve with a dollop of crème fraiche, whipped cream or some fresh raspberries scattered over the top.

Recipe and photo courtesy Chef Heather Mader, Black Radish Personal Chef Services, Portland, Ore.

Next: Chef Jeff's 7-Layer Bar