Dark Chocolate Truffle Tart

Espresso enhances and intensifies the dark chocolate flavor of my tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving.

—Johnna Johnson, Scottsdale, AZ

PREP: 20 MIN. + CHILLING • BAKE: 20 MIN. + COOLING • MAKES: 12 SERVINGS

• ⅓ cup confectioners’ sugar
• ⅓ cup walnut halves, toasted
• ½ cup all-purpose flour
• 3 Tbsp. baking cocoa
• ⅛ tsp. salt
• ⅓ cup cold unsalted butter, cubed

FILLING

• 8 oz. semisweet chocolate, chopped
• ¼ cup unsalted butter
• ⅔ cup heavy whipping cream
• 1 ¼ tsp. instant espresso powder
• 2 large eggs, room temperature, lightly beaten
• 1 large egg yolk, room temperature
• ⅓ cup sugar
• 1 ½ tsp. vanilla extract
• Additional baking cocoa

1. 1. Preheat oven to 350°. Place confectioners’ sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs.
2. 2. Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes.
3. 3.  Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla.
4. 4. Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.

1 SLICE: 326 cal., 24g fat (13g sat. fat), 85mg chol., 42mg sod., 19g carb. (13g sugars, 1g fiber), 4g protein.