An elegant dessert that your guests will talk about again.

INGREDIENTS

Dough:

1 3/4 cups all-purpose flour
1/3 cup sugar
1 pinch salt
3/4 cups unsalted butter, cold
1 egg

Ganache:

1/2 cup 35% whipping cream
2 bars 200g Lindt Excellence 70% cocoa dark chocolate, chopped

Decoration:

5 Lindor white chocolate truffles, halved
5 Lindor milk chocolate truffles, halved

PREPARATION

1. In medium bowl, whisk together flour, sugar and salt, then grate butter in mixture. By hand, mix ingredients well, then add egg. Knead until the dough amalgamates. Form a ball. Split in half. Reserve one half for another recipe (the dough freezes well), wrap the other half in plastic wrap and refrigerate for 30 minutes.

2. Preheat oven to 350°F (175°C).

3. To prepare the ganache, in a saucepan, heat the cream over medium heat. Turn off heat and add chopped dark chocolate. Mix until smooth. Remove from heat and let cool.

4. Remove dough from refrigerator. Lower over lightly floured surface to form a rectangle suitable for a 35 × 10-cm (14 × 4-inch) pan. Transfer into the mould by pressing the dough so that it fits its shape. The dough contains a lot of butter and can be sticky.

5. Place pan on baking sheet. Cover with parchment paper and place pie weights (or dry beans or rice) in the oven for 20 minutes. Remove parchment paper and weights and continue baking for 12 to 14 minutes or until golden brown. Set aside and let cool 10 minutes.

6. Pour the warm ganache (reheat if necessary) and decorate half holes, alternating those with white chocolate and milk chocolate. Refrigerate 30 minutes before decorating with remaining ganache.

The ganache will work harder if it has cooled. Heat it over low heat before pouring it into the pan, so that it has a flowing texture.

http://www.coupdepouce.com/cuisine/desserts/recette/tarte-damier-lindor