Dark Chocolate Truffle Tart

Note from Cheri: Looking for a decadently rich chocolate dessert? Look no further than this ultra rich tart. We've topped ours with melted whilte chocolate, but you could also serve it with a dollop of whipped cream.

1 baked tart dough for an 11" tart 6 oz. good dark chocolate, coarsely chopped, or broken into small pieces 1/2 C butter 1/4 C sugar 1 tsp. vanilla extract 1/2 C whipping cream 3 eggs melted white chocolate for garnish (optional)

Makes an 11 " Tart, Serves 8-10 While tart crust is baking, prepare filling. (If you've baked your tart crust in advance, then preheat the oven to 400°F. as additional baking is necessary). In a heavy saucepan over very low heat, melt chocolate and butter together, stirring frequently. Stir in sugar and vanilla and remove from heat. In a separate bowl, beat eggs and cream with a whisk until frothy and well combined. Beat a small amount of the chocolate mixture in the cream mixture to temper the eggs and cream, then stir the egg mixture back into the chocolate mixture and mix until smooth. Pour into baked tart crust, then bake for about 20 minutes or until the custard is just set. Cool on a wire rack and then chill completely before serving or garnishing. If desired, use a pastry bag to pipe melted white chocolate in a random pattern over the chilled chocolate truffle custard (see photo).