1/4 tsp ancho chili powder or 1/8 tsp cayenne pepper with cinnamon (optional)
Instructions
In food processor, combine flour, sugar , cocoa and butter; pulse until fine crumbs. Drizzle in whipping cream; process until dough clumps together. Squeeze dough, by handfuls, into a ball and press into a 10 inch tart pan with removable bottom. Prick all over with a fork; refrigerate for 15 minutes or until chilled. Preheat over to 350 F. Bake tart shell for about 25 minutes or until firm. Let cool in pan on a rack for 10 minutes.
Meanwhile, make filling. In a saucepan, heat whipping cream and cinnamon over medium heat just until steaming; remove from heat. In a heatproof bowl, whisk egggs to blend. Gradually whisk in about half of the hot cream in a thin stream; whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened, about 2 minutes ( do not boil). Remove from heat; stir in chocolate and vanilla until smooth. Pour into tart shell. chill until set about 2 hours.
Originally Submitted
2/12/2012
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You can add this Dark Chocolate Cinnamon Truffle Tart recipe to your own private DesktopCookbook.
