Chocolate Truffle Tart

This creamy tart uses bittersweet chocolate to stave off excessive sweetness.

It's important to use a quality brand.

CRUST:
28 chocolate wafer cookies, finely ground (1-1/2 cups)
6 tbsp unsalted butter, melted, cooled

FILLING:
1/2 lb (225 g) fine-quality bittersweet chocolate (no more than 60 per cent cacao), chopped
6 tbsp unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/3 cup whipping cream
1/4 cup granulated sugar
1/4 tsp salt
1 tsp pure vanilla extract

GARNISH:
Unsweetened cocoa powder for sprinkling

For crust, wrap sheet of foil over bottom of 8-inch round springform pan (in case of leaks). Lightly butter bottom and lower sides. For crust, stir together ground cookies and butter in medium bowl until combined. Pat evenly onto bottom of prepared pan and slightly up sides. Bake in middle of preheated 350F oven 10 minutes or until crust is slightly puffed. Set pan on rack; cool 15 minutes.

Meanwhile, for filling, melt chocolate and butter in small, heavy saucepan over low heat, stirring until smooth. Remove from heat; cool 5 minutes.In medium mixing bowl, whisk eggs, cream, sugar, salt and vanilla. Whisk in chocolate mixture until well combined.Pour filling into cooled crust. Rap pan once on counter to eliminate air bubbles. Bake in centre of preheated 350F oven until filling 1 inch from edge is set and slightly puffed but centre trembles slightly when pan is gently shaken, about 20 to 25 minutes. (Centre will continue to set as it cools.)Cool tart completely in pan on rack 2 hours. Refrigerate, uncovered, until centre is firm, about 4 hours. Remove side of pan. Sprinkle with cocoa to serve. (Tart can be refrigerated, loosely covered after it's completely chilled, up to 3 days.) Makes 10 servings.