Outfit of the Day

This last weekend I spent Saturday helping my mom sell her beautiful succulent plants at a fundraiser for a local school. The fundraiser was held at this breathtaking winery called Fieldbrook Winery and we couldn't have asked for a more lovely day! With the sun high and the slightest breath of a breeze in the air it was a perfect October day!!!!

n

shirt Willow & Rags collar Ruche  necklace Willow & Rags

xoxo C & N ❤

D & C's Chocolate Truffle Tart

As we enter fall, it is the perfect time to start our ovens up for the cold months that lie ahead. And since Nila and I pretty much live upon chocolate, what better to make then my favorite family Chocolate Truffle Tart! Hope you enjoy it as much as we did!!! 


D & C's Chocolate Truffle Tart

For filling

1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar

• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract

For Crust
1 1/2 cups enriched flour, sifted 
1/2 teaspoon salt
1/2 cup shortening
Ice water


Directions

For Pie Crust

Into a medium sized bowl, sift flour and salt together. Add shortening with a pastry blender, or by hand, until the ingredients form small sized pieces. Add a small amount of ice water to the edge of the ingredients and gently mix a small amount of the flour mixture. Continue adding ice water to the small pieces of dough until a medium sized ball is formed. Remove from bowl and form into one large pastry ball.

Cover with a damp towel and allow it to sit for 15 to 20 minutes.

Roll dough out on a lightly floured board until the dough is approximately 1/8 inch in thickness and 2 inches in diameter.

Transfer crust to pie plate by partially wrapping the crust around the rolling pin. If you have excess crust, then carefully trim off the unwanted edges.

Bake at 400° for 12 to 15 minutes. Allow crust to cool for about 15 minutes before adding the filling.

For filling

Melt chocolate and butter in a medium saucepan over low heat, stirring until smooth. Remove mixture from heat and let it cool for about 5 minutes.
In a separate bowl, whisk together the eggs, cream, sugar, salt, and vanilla. Once thoroughly mixed, whisk the chocolate mixture into the egg mixture until it is completely mixed in.

Assemble and Bake Tart

Once both crust and filling is made, pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake for 20 to 25 minutes (center will continue to set as it cools). Cool tart completely in pan on a rack for about 2 hours. Once cooled, sprinkle the powdered sugar or cocoa powder for a special garnish. And voila, your masterpiece is ready to serve!