Warm Mocha Truffle Tart

HAPPY VALENTINE'S DAY!

My husband Keith, gave me a single red rose and took me out to dinner tonight. For 2 whole hours we sipped wine and dined on Salmon stuffed with crab and a divine chicken and mushroom dish. We actually had an adult conversation! For 2GoodBoys were happy to stay home and play guitar hero with the sitter. It's very rare that we get to go out to dinner....just the two of us.

Earlier in the day, I made this incredibly decadent dessert to show him how much I love him. We were happy to skip the dessert tray at the restaurant because we knew we had this waiting at home for us.

This homemade tart has a modest filling, but its taste is truly rich, and chocolaty.

Love is definately sweet.

CRUST

1/2 cup unsalted butter

1/4 cup sugar

3/4 tsp vanilla

1/8 tsp salt

1 cup all-purpose flour

FILLING

5 Tbsp unsalted butter

1/2 cup sugar

1/4 cup unsweetened cocoa

1 cup whipping cream

1-1/4 tsp instant espresso coffee powder

1/2 tsp vanilla

1 egg, lightly beaten

Heat oven to 350 degrees F. Melt 1/2 cup butter in medium saucepan over medium heat. Remove from heat; stir in 1/4 cup sugar, 3/4 tsp vanilla and 1/8 tsp salt. Stir in flour just until well combined. Dough will be very soft.

Press dough in bottom and up sides of 9-1/2 inch tart pan with removable bottom. Place pan on baking sheet. Bake 20 to 25 minutes or until deep golden brown.

Meanwhile, melt 5 Tbsp butter in same medium saucepan over medium heat. Add 1/2 cup sugar, 1/4 cup cocoa and 1 cup cream. Cook over medium heat, stirring until mixture is smooth and small bubbles begin to form around edges. Remove from heat; stir in coffee powder and 1/2 tsp vanilla.

Just before crust is done baking, temper the egg by adding a little of the hot chocolate mixture to the egg in the bowl and whisking thoroughly. Then pour the egg and chocolate mixture into the hot chocolate mixture in saucepan. Whisk thoroughly. Remove crust from oven; pour filling into hot crust. Return to oven; bake 10 to 12 minutes or until barely set. Filling will quiver slightly when tapped as side. Cool in pan on wire rack 25 minutes. Serve Tart warm or at room temperature. Refrigerate any leftovers.

Enjoy!