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Mulino Bianco and Baci Perugina Chocolate Tart

Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

For the crust:
 1 package Pan di Stelle cookies
 ½ cup walnuts or pecans
 2 tbsp Colavita Extra Virgin Olive Oil
For the filling:
 ½ cup Colavita Extra Virgin Olive Oil
 6 oz semisweet chocolate (preferably Perugina chocolate), chopped
 3 large eggs, room temperature
  cup sugar
 1 tsp vanilla extract
 ¼ tsp salt
  cup all-purpose flour
For the topping:
 8-10 chopped Baci Perugina truffles. You can use any kind, we used Milk Chocolate for this recipe.
1

Combine all of the crust ingredients in the bowl of a food processor. Pulse until a sandy texture is achieved. Firmly press the crust mixture into the bottom of a lightly greased 11-in. fluted tart pan with removable bottom.

2

Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack.

3

In a microwave, melt the chocolate with the Colavita olive oil. Stir until smooth.

4

Cool for 10 minutes.

5

In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.

6

Pour the filling into the crust and spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.

7

Cool completely on a wire rack.

8

Sprinkle the chopped Baci Perugina over the top of the cooled tart and serve.