Base Recipe for 9″ Truffle Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Heat the cream, butter and sugar until steaming and butter melts.

 

 

 

 

 

 

Whisk gently to make sure butter is melted and sugar is dissolved .

Remove from heat and add the chocolate and vanilla

 

 

 

 

 

 

submerging chocolate under the cream.   Let sit for 4 to 5 minutes.

 

 

 

 

 

Gently whisk to smooth out the remaining chocolate.

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a rubber spatula, go around the bottom edges to make sure all of the chocolate is mixed in.
Pour into prepared shell.

Refrigerate until set.

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