Cowboy Truffle Tart

This Cowboy Truffle Tart is my "sedate" version of a Cowboy shot (drink). It's a wickedly delicious tart, I think for Adults Only :).  

 

Ingredients

Chocolate Pastry

215 g Bakers' Magic Gluten free flour

35 g Maize starch

175 g Butter (cubed)

25 g Cocoa

75 g Brown sugar

1 Egg

20 g Water

 

extra Bakers' Magic Gluten free flour

 

Butterscotch schnapps White Chocolate Truffle

250 g White chocolate (I used Callebaut Callets)

200 g Thickened cream

50 g Butterscotch schnapps

2 eggs

 

Bailey's Milk Chocolate Truffle

250 g Milk chocolate 

250 g Thickened cream

2 Eggs

50 g Bailey's Irish cream whiskey

 

Dark Chocolate Ganache

275 g Dark chocolate (good quality)

275 g Thickened cream

27 g Glucose syrup

 

Edible gold dust

Pink Himalayan rock salt to sprinkle on top

 

 

Methods

Preheat oven to 180 C.

Grease a flan dish. My only round fluted flan dish is porcelain, does not have a removable base & has a diameter of 28 cm. 

Prepare a work surface for rolling out pastry.

Pastry

Thermomix

Place all ingredients in TM bowl except the egg & water.

Process for 5 secs on speed 8. The mixture should resemble fine breadcrumbs.

Add in the egg & water.

Mix for 20 secs on speed 4. The dough should resemble marbles, if it doesn't mix for another 5 secs.

Transfer dough to a clean work surface. 

Stand Mixer

Sift together the Bakers' Magic Gluten free flour, the maize starch & the cocoa. 

Stir in the brown sugar.

Transfer to the mixing bowl & add in the cubed butter.

Mix until it resembles fine breadcrumbs.

Add in the egg & water. 

Mix until it comes together as a dough.

Transfer dough to a clean work surface.

Pastry  

Bring the dough together with your hands. I usually use non-stick paper or a pastry mat. 

Knead the dough for ~1 min using the palm of your hand. Flatten the pastry a little, wrap it up in baking paper/clingwrap & put it in the fridge for ~20 mins.

Roll out the dough in a circular shape with a height of ~2 - 3 mm. It can either be rolled out between baking paper or on a pastry mat. You will need to use extra Bakers' Magic Gluten free flour if using a pastry mat. If uncertain how big the dough disk should be, trace around the base of the flan dish on some non stick paper. Roll out the dough between two sheets of non stick baking paper, place the one with the tracing on top. Roll the dough out so that the disk size is ~5 cm larger than base of the flan dish.

If you have rolled out your pastry between 2 pieces of baking paper gently lift one side off then put it back down on the pastry. Grabbing both sides of both pieces of the baking paper gently flip over the dough. The other side of the pastry should now be facing upwards, gently peel off and completely remove the baking paper on this side. Without squashing the pastry gently put the rolling pin over the pastry ~ 1/4. Lift up the bottom piece of baking paper with the pastry on it and lay it over the rolling pin.

Peel off the baking paper. Lift up the rolling pin, the pastry should be hanging off it. Holding on to both ends of the rolling pin position the pastry over the flan dish. Gently lay the pastry onto the dish.

Gently push the pastry onto the bottom edge & side of the flan dish. Trim off excess pastry with a knife. Keep the extra pastry dough - you can make biscuits out of it.

 

The dough needs to be blind baked. Put a layer of non stick baking paper over the top of the dough. I usually use the piece with the tracing of the base of the flan dish on it & cut it slightly larger. Pour in blind baking beads or dried beans or rice.

 

Bake in the oven at 180 C for 15 mins. When the pastry is out of the oven turn the heat down to 150 C. 

White Chocolate Truffle

Thermomix 

Place the chocolate & cream into the TM bowl.

Heat at 50 C for 4 mins on speed 2.

Ensure all the chocolate has melted.

Wait until the pastry is out of the oven before adding in the butterscotch schnapps & eggs.

Mix for 20 secs speed 3.

When the pastry is out of the oven turn the heat down to 150 C. 

Gently take the baking paper & baking beads out of the flan dish.

Pour over the pastry.

Microwave

Warm the cream in a microwaveable bowl above 40 C.

Add in the white chocolate & vanilla bean paste.

Your pastry should be nearly ready to come out of the oven.

Ensure the chocolate has melted, if not gently warm in the microwave.

In a separate bowl briefly whisk together the butterscotch schnapps & eggs. Wait until the pastry is out of the oven before putting the eggs into the cream & chocolate mix.

When the pastry is out of the oven turn the heat down to 150 C. 

Gently take the baking paper & baking beads out of the flan dish.

Add the eggs to the chocolate mix & stir to combine.

Pour over the pastry.

Bake in the oven at 150 C for ~10 mins. The mixture should set in this time. If your oven has a hot spot gently rotate the dish halfway through the cooking time. 

While the tart is in the oven prepare the Milk Chocolate Truffle Mix.

Milk Chocolate Truffle Mix

Thermomix

Place cream and chocolate into the TM bowl.

Heat at 50 C for 4 mins on speed 2.

Add eggs & Bailey's to TM bowl, mix for 20 secs at speed 4.

Wait for the tart to come out of the oven.

Microwave

Heat cream in a microwaveable container.

Add in the chocolate & stir. If the chocolate is not all melted put the container back in the microwave & gently heat. Stir the mixture again.

When the chocolate is completely melted add in the Bailey's & stir the mixture. 

In a separate bowl briefly whisk the 2 eggs. Wait until the flan is out of the oven before putting the eggs into the cream & chocolate mix.

The tart may be ready to take out of the oven.

Gently pour the Milk Chocolate Truffle mix over the top of the White Chocolate Truffle mix. I pour the truffle mix onto a large serving spoon so that it can flow gently on to the white chocolate layer. 

Bake in the oven at 150 C for ~15 min. If your oven has a hot spot gently turn the tart halfway through baking. The actual time required for baking will depend on your oven & the size of the tart. It is cooked when the middle of the filling has just stopped wobbling. If the filling starts to puff up around the edges it is or is close to being cooked. Bring out of the oven & transfer to a cooling rack.

Allow to cool considerably before topping with the Dark Chocolate Ganache.

Dark Chocolate Ganache

Thermomix

Put cream into TM bowl & heat at 90 C for 3 mins at speed 2. 

Add in dark chocolate & glucose syrup.

Mix at speed 2 for 30 secs. Check if the chocolate has melted, if not mix for a little longer.

Pour the melted dark chocolate over the milk chocolate truffle layer. 

Microwave

Heat cream in a microwaveable container.

Add in the chocolate & glucose syrup, let it sit for ~1 min. Gently stir the mix. If the chocolate is not all melted put the container back in the microwave & gently heat. Stir the mixture again. 

Pour the melted dark chocolate over the milk chocolate truffle layer. 

Put a little gold dust into a small sieve, raise it over the tart and gently tap the side. Move the sieve over the tart so that a fine layer of gold dust covers the top.

Sprinkle a little Himalayan Rock salt over the top.

Put into the fridge for at least 4 hours - overnight is better. At 4 hours the dark chocolate will still be a little soft (but it is still so good).  

Serve with cream.

Simply enjoy!