Chocolate Truffle Pie with Wheat Germ Crust | Kretschmer Wheat Germ
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Chocolate Truffle Pie with Wheat Germ Crust

Chocolate Truffle Pie with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 piece (84g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 360
Calories From Fat 260
  • % Daily Value
  • Total Fat 30g 46%
  • Saturated Fat 18g 90%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 60mg 20%
  • Sodium 35mg 1%
  • Potassium 105mg 3%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 4g 16%
  • Sugars 14g
  • Protein 5g
  • Vitamin A 15% Vitamin C 0%
  • Calcium 2% Iron 10%
  • Vitamin E 8% Thiamin 6%
  • Folate 8% Phosphorus 6%
  • Magnesium 6% Zinc 4%

One bite of this silky, rich pie and you will be in pure bliss. With wheat germ and a few other simple ingredients, you can have this indulgent dessert ready in just a few short hours. Your guests will surely be impressed!

Serves 12

Crust

1/2 cup plus 2 tablespoons all-purpose flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 cup plus 2 tablespoons unsweetened cocoa powder, divided

6 tablespoons sugar

1/8 teaspoon salt

1/2 cup (1 stick) frozen unsalted butter

Filling

10 ounces bittersweet chocolate, finely chopped

1 1/2 cups heavy cream

1-2 tablespoons framboise (optional)


Directions:

Preheat oven to 350° F.

To make crust, in large bowl whisk together flour, wheat germ, 1/4 cup cocoa, sugar and salt. Using the large holes of a box grater, grate butter into dry ingredients. Blend using the tips of your fingers until mixture resembles coarse meal. Transfer to 9-inch tart pan and using the heel of your hand, evenly pat the mixture into the bottom and up the sides of pan, making sure all of the scalloped edges are filled. Place in freezer for 10 minutes.

Remove crust from freezer and bake 15 minutes or until it is baked but a little soft. Transfer to wire rack to cool completely.

While crust cools, prepare filling. Place chocolate in large bowl. In small saucepan, bring cream to a simmer over medium heat. Remove cream from heat and pour over chocolate. Let stand about 1 minute. Add framboise if using and gently stir with a wooden spoon until chocolate is completely melted.

Pour chocolate mixture into cooled tart shell, using a small off-set spatula to level out the chocolate filling if needed. Refrigerate 3 to 4 hours or until set.

Center a stencil or doily over well-chilled tart. Using a fine mesh strainer, sift remaining 2 tablespoons cocoa over the stencil. Carefully remove the stencil and serve or refrigerate until ready to eat. Store leftovers in the refrigerator.

Recipe Type: 

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