Chocolate Truffle Tart...Can You Say Chocolate Heaven!?!?

It's that time of year again...as Thanksgiving (and Christmas) approach, I begin pouring over recipes old and new to add to the holiday dinner table. I found this recipe in one of my Gourmet Holiday magazines...it is 110% chocolate overload...and I love it!!! It is a keeper. This tart is so simple and elegant that it needs little adornment. You could easily serve it "naked" with a light dusting of cocoa powder. I like the lightly sweeted whipped cream because it cuts through the intense richness of the tart. The original recipe did not call for Teddy Grahams, but it's what I had in the pantry and the crust turned out fab using those cute little bears!

For The Crust

1 1/2 cups finely ground Chocolate Teddy Grahams (use your food processor)
6 tbsp unsalted butter, melted and cooled

For The Filling

1/2 lb good quality bittersweet chocolate (I use Scharffen Berger 62% cacao semi-sweet)
6 tbsp unsalted butter
2 large eggs
1/3 cup heavy whippping cream
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla

For Serving

Lightly sweetened fresh whipped cream
fresh berries

Preheat oven to 350. In a bowl, stir togehter cookie crumbs and melted butter. Pour crumb mixture into springform pan and pat evenly onto bottom of pan and 1 1/2" up the sides of pan. Bake 10 minutes. Remove from oven and let cool 15 minutes before filling.

While crust cools make ganache filling. Melt choclate and butter over low heat, stirring until completely smooth. Remove from heat and cool 5 minutes. Whisk eggs, cream, sugar, salt and vanilla in a bowl. Whisk in chocolate mixture until thoroughly blended.

Pour filling into cooled crust, spreading to edge with spatula. Bake until filling 1" from edge is set and firm and center still jiggles slightly when pan is shaken, 20-25 minutes. Remove from oven and let cool on a rack for 2 hours. Cover loosley with plastic wrap and refrigerate 4 hours before serving.

When ready to serve, whip 1/2 heavy whipping cream with 1 tsp sugar. Slice tart and plate with a dollop of whipped cream and a few berries.