Double Chocolate-hazelnut Truffle Tart
2 cups / 500ml all-purpose flour
1/2 cup / 125ml cocoa
6 tbsp / 90ml granulated white sugar
1 cup / 250g unsalted butter, cubed
4-6 tbsp / 60-90ml orange juice (more if needed)
1 1/2 cups / 375ml 35% cream
1 lb / 500g bittersweet chocolate, chopped
3 tbsp / 45ml unsaled butter
Fresh raspberries to garnish
Prepare the pastry: In a food processor, gently combine flour, cocoa and sugar. Slowly add butter until the mixture is just crumbly. Add enough orange juice for mixture to come together.
Remove from food processor and form into a ball. Flatten slightly, wrap in plastic wrap and refrigerate for 30 minutes.
Remove pastry from refrigerator and roll out until thin on floured surface. Place in 10-in (25 cm) tart or flan pan with removable bottom. Prick base slightly.
Place a sheet of parchment or foil over pastry and weight down with beans or rice. Bake in 350°F (180°C) preheated oven for 30-40 minutes or until cooked through. Cool completely.
Prepare the filling: Bring cream to a boil in a medium pot, over medium heat. Add chocolate and stir until melted. Stir in butter. Pour dark chocolate cream into tart pan. Chill to set slightly. Garnish with raspberries placed around rim of tart