Dark Chocolate Mocha Truffle Tart
This recipe makes enough filling for a 9 or 10-inch tart, or for four 4 inch tarts. If there is leftover filling, you can refrigerate it and shape it into truffles (or just eat it with a spoon). If making smaller tarts, do not overfill shells.
6-oz dark chocolate (60-70% cacao), chopped
1 tbsp honey
2 1/2 tsp instant espresso/coffee powder (e.g. Starbucks Via)
1/2 cup heavy cream
1 tbsp butter, cut into small pieces
1/2 tsp vanilla extract
One 9 or 10-inch tart shell, prebaked or
four individual 4-inch tart shells
In a medium bowl, combine dark chocolate, honey and instant espresso powder (or Starbucks Via)
In a small saucepan, or in the microwave, bring the cream just to a simmer. Pour over chocolate and stir with a spatula until chocolate is melted and the mixture is very smooth.
Add in butter and vanilla extract and stir until butter is melted and the mixture is very smooth.
Pour ganache into prepared tart shells (warm it for 10-15 seconds in the microwave if it becomes very thick).
Chill tarts for at least 2 hours to allow filling to set.
Tarts are best when served close to room temperature.
Makes one 9 or 10-inch tart; or four 4-inch tarts.
Note: If you just want to make dark chocolate tarts, you can omit the instant coffee without changing anything else in the recipe.