Chocolate Truffle Tartlets

February 21st, 2012 by Erin Gennow

 

Chocolate Truffle Tartlets with White Chocolate Drizzle

Chocolate Truffle Tartlets with White Chocolate Drizzle

TWD – Tuesdays with Dorie

Chocolate Truffle Tartlets

These little tartlets are BIG on flavor.  Decadent, rich, and with 4 types of chocolate, this treat is for any chocolate lover.  The soft, flakey, chocolate crust complemented the rich, creamy truffle filling.  The tiny white and milk chocolate chunks folded in to the bittersweet truffle mixture, along with the bits of almond biscotti, offered a nice texture variation and crunch.

I had a lot of dough left over.  This could have been because I had 4-inch tartlet rounds, rather than 4 ½-inch rounds.  Mine also don’t have removable bottoms, but they came out without a hitch.  I did spray my tartlet molds, as the recipe instructed, but I found my crusts slid down the sides a bit.  I’m not sure if this is common, since it was my first time making a tart in a mold.  Possibly I didn’t push the dough into the pan well enough.  Regardless, I still had enough height to fill with the truffle mixture.

I also had enough dough to fill my 11-inch tart mold.  The crust is a bit thinner than the tartlets, but still worked great.  And, I had enough filling to fill the 11-inch.

Ingredients for Tart Dough

Ingredients for Tart Dough

Cocoa Powder for Tart Dough

Cocoa Powder for Tart Dough

Tart Dough

Tart Dough

I found I needed to add a bit more water to the dough than the recipe instructed.  I let my dough chill before adding the water, since the chilling time does help distribute moisture throughout dough (although I was a bit skeptical with this dough).  After over an hour of chilling, I still had a very powdery, floury dough.  I added more ice water a tablespoon at a time until it just came together (probably about 3 more tablespoons).  The dough was still quite cold, so I rolled it out and it worked great.  It wasn’t tough at all, which I sometimes worry about when I need to add more liquid.

Dough to Be Rolled

Dough to Be Rolled

Dough Lined Tartlet Pans

Dough Lined Tartlet Pans

Dough Lined Tart Pans

Dough Lined Tart Pans

Baked Dough

Baked Dough

My husband also suggested I jazz up the presentation of the tarts a bit by drizzling white chocolate over the top.  I really liked this idea because by looking at the tartlets you don’t see that there is white chocolate in the filling.

Serve these scrumptious chocolate truffle tartlets with a nice cold glass of milk, or a piping hot cup of strong coffee.

Mise en Place for Chocolate Truffle Filling

Mise en Place for Chocolate Truffle Filling

Whipped Egg Yolks and Sugar

Whipped Egg Yolks and Sugar

Melted Chocolate

Melted Chocolate

Melted Chocolate Mixed with Yolks, Chopped Chocolate and Biscotti

Melted Chocolate Mixed with Yolks, Chopped Chocolate and Biscotti

Chocolate Truffle Tartlets

Chocolate Truffle Tartlets

Chocolate Tart

Chocolate Tart

Chocolate Truffle Tartlets with White Chocolate Drizzle

Chocolate Truffle Tartlets with White Chocolate Drizzle

Chocolate Truffle Tart Wedge

Chocolate Truffle Tart Wedge

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.  Or, view it on any of these fellow Tuesdays with Dorie bloggers: A Whisk and a SpoonSpike Bakes, Good Eats and Sweet Treats, cookbookhabit

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5 Responses to “Chocolate Truffle Tartlets”

  1. When making any kind of tarts I always give the dough a good press on the sides and as long as it is sprayed or buttered, should come out just fine. Yours look very yummy!

  2. Erin Gennow says:

    Thanks for the tip. I’ll definitely press the dough in harder next time.

  3. Cher says:

    Drizzling the white chocolate on top was a good idea! It breaks things up visually and gives you an idea of what’s inside.

  4. Alice says:

    love the drizzle! I wish I had done that! Now I know what I will do the nedt time! : )

  5. I like the white chocolate drizzle

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