Wednesday, July 6, 2016

Dark Chocolate Truffle Tartlets

What's more worth it? The tart or the couch?

I choose tart.

Working out, then working, then cooking then sleeping. It's a lot of stuff to pack into one day. I wonder if eating those 2 chocolate tarts (one warm from the oven, then another chilled....) is worth waking up before dawn to cardio my butt off. But it's not just the tarts... sometimes there's cookie dough, cupcake batter and pie all in one day. But then when these tarts hit my lips... warm and cold... I'm like, mmmmmm hmmmmm. I want that. But sometimes I really just want to be sitting on that couch. Couch plus tarts + cookie dough + pie does not equal healthy. Treadmill + tarts + cookie dough + pie = kinda healthy? (PS - don't take health advice from a pastry chef)

It's so lame that I have to play this treadmill vs. delicious game, but other people don't eat dessert like I eat dessert. If I ask you for a "sliver" of that Devil's Food Cake you made, it probably means I'll have two more so just go ahead and cut me a quarter of that cake. And if I make brownies, man.... half the batch down the hatch, easy! Cherry pie? I give it max 2 days life. A fork here, a spoon there.... where did it go? GONE.

The laws of biology say you can't have the couch and all that chocolate too, and I will always choose chocolate.

This recipe is a winner all around, unless you have guests who don't like chocolate. But then why would you invite those people?

A cookie-like cocoa crust and a really dark silky filling topped simply with lightly sweetened whipped cream.

The pastry is based on the French "sablee" dough which has a crumbly texture in the mouth but holds its shape beautifully. It hardly shrinks when you pre-bake the shells which means more room for filling.

The silky chocolate ganache filling is set gently with a single egg enough to make it hold it's shape but still melt like butter on your tongue.

Be tempted - it's worth it.


Dark Chocolate Truffle Tartlets
makes 12 tarts

For the pastry:
6 tbsp (84g) soft unsalted butter
1/3 cup (40g) icing sugar
2 large egg yolks
¼ tsp salt
1 cup (142g) all-purpose flour
3 tbsp (18g) cocoa powder

For filling:
1 cup 35% whipping cream
120g dark chocolate, chopped
3 tbsp (40g) sugar
1 large egg
pinch of salt

For topping:
1 cup 35% whipping cream
2 tbsp sugar

For the pastry, beat the butter and icing sugar and salt until smooth and creamy and then mix in the egg yolks all at once until well combined. Sift the flour and cocoa over the mixture and stir until evenly combined to form a stiff dough. Shape the dough into a disc, wrap with plastic and refrigerate for 1 hour.

Preheat the oven to 350 degrees F. Have ready an ungreased 12-cup muffin pans.

Let the dough rest at room temperature for 10 minutes to soften slightly before rolling. Roll the dough between two pieces of parchment paper to a circle just less than ¼-inch thick. Using a 4-inch round cutter, stamp out as many circles as you can. Fit each round into the well of a standard 12-cup muffin pan, pressing it into the bottom and up the sides. Re-roll the scraps of pastry and cut out more circles as necessary. Chill for 15 minutes. Dock each pastry with a fork and bake for 10-12 minutes, until dry and crisp. Transfer pan to wire rack to cool and reduce oven temperature to 300 degrees F.

Meanwhile, to make the chocolate filling heat cream in a saucepan until it comes to a boil. Add chopped chocolate and let stand for 2 minutes before whisking gently until smooth. Let cool for 5 minutes and then stir in sugar, egg and salt until well combined. Spoon filling into pre-baked tart shells and bake for 10-14 minutes, until just set around the edges but very slightly soft in the middle. Transfer pan to a wire rack to cool completely. Refrigerate if not serving right away.

When ready to serve, whip cream until thickened and then sprinkle in sugar and continue whipping until it holds soft peaks. Pipe cream around the edges of the tarts and serve. 

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