Blood Candy Truffle Tarte
For the pastry:
½ cup butter, cut in little pieces
1 cup + 1 tablespoons flour
¼ tsp salt
1/3 cup sugar
¼ cup cocoa
1 big egg, somewhat beaten
1 tsp vanilla flavor extract
Sift together flour, sugar, cocoa and salt. Cut in butter with a pastry blender or two knives, leaving small peas sized pieces of butter throughout the mixture. Add egg and vanilla and mix together only enough to make a dough form. Wrap the dough in plastic wrap and let it rest in the refrigerator for a half hour before rolling out.
You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a 9 inch tarte pan or pie plate. You will need to blind bake this crust for 10 minutes at 350 degrees F before adding the filling. Blind baking is essential so that the bottom crust will not get soggy. Let the dough hang a half inch past the rim of the pan to allow for shrinkage as the pastry shell bakes. Any excess can be trimmed off when the shell is still hot out of the oven.
To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
For the candy filling:
7 oz. (by weight) chocolates, reduced into small pieces
3 oz. milk
7 oz. cooking cream
1 big usual egg
1 tsp vanilla
Bring the treatment and take advantage of just to cooking and put the hot fluid over the reduced candy. Let endure for 5 mins and take together until sleek. Awesome for about 10 mins before mixing in the usual egg and vanilla flavor.
Pour into the shades prepared cover and make at 350 certifications for about 20 mins. The center can still be a little loose at this point. The exterior should still be gleaming. Awesome thoroughly before leading with clean berries. Take with a snow of dissolved candy if preferred.