- La Fuji Mama - https://www.lafujimama.com -

Chocolate Truffle Tart with Black Sesame Brittle

Chocolate Truffle Tart with Black Sesame Brittle

Partially adapted from Abby Dodge’s Chocolate Truffle Tart Recipe

Makes 12 servings

For the crust:
2/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup ground almonds
1/3 cup cocoa powder
6 tablespoons butter, softened

For the filling:
12 ounces semisweet chocolate, chopped
1 cup whipping cream
2 ounces (4 tablespoons) unsalted butter, cut into 4 pieces
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch table salt

For the topping:
8 ounces mascarpone cheese
3/4 cup whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

For the brittle:
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup toasted black sesame seeds

Make the crust:
1. Preheat the oven to 350 degrees Fahrenheit. In a small mixing bowl, beat together the flour, sugar, almonds, cocoa, and butter until a soft dough forms. Press the dough into a 9-inch fluted tart pan with a removable bottom.

2. Bake the crust for 12 to 14 minutes, until puffed. Cool completely.

Make the filling:
1. In a heatproof medium bowl, melt the chocolate, whipping cream, and butter in a microwave or over simmering water. Remove from the h eat and add the almond extract, vanilla extract, and salt. Whisk the mixture until well blended and smooth. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (For faster cooling, refrigerate the filling until thickened to a pudding consistency, about 30 minutes, whisking and scraping the sides of the bowl with a rubber spatula every 5 mintes.)

2. With a rubber spatula, scrape the mixture into the cooled crust and spread evenly. Let cool completely, then cover and refrigerate until the filling is set (about 4 hours) and up to 1 day before proceeding with the recipe.

Make the topping:
1. In a medium bowl, combine the mascarpone, cream, sugar, and vanilla. Using an electric mixer with the whisk attachment, beat on low speed until smooth. Then increase the speed to medium high and beat until the cream is thick and holds firm peaks.

2. Using a small metal spatula, spread the whipped cream over the chocolate filling leaving lots of swirls and peaks. Cover loosely and refrigerate up to 8 hours.

Make the brittle:
1. Line a baking sheet with a silicone baking mat or lightly butter the sheet.

2. Heat the sugar and vanilla extract in a 2-quart saucepan over medium-high heat, stirring constantly, until the sugar melts.

3. Add the sesame seeds, stirring them in quickly. Pour immediately onto the prepared baking sheet, and use a rubber spatula to spread the brittle out as thinly as possible on the sheet. The use a knife to score the brittle into pieces while still warm.

4. When cool, break along the lines and use the brittle to garnish the top of the tart.