February 3, 2013

Chocolate Truffle Tartlets

I am addicted to these tarts. I absolutely love chocolate, and this has three types (four if you include the decoration): the crust, the filling, and the ganache. I start with my basic pie crust recipe, substituting cocoa powder for part of the flour. After I bake the crust, I make a delicious fudgy filling. It is creamy and velvety with just enough sweetness to complement the slight bitterness of the chocolate. To top it all off, I make a basic chocolate ganache. For Valentine's Day, I like to make white chocolate hearts as a garnish. When the occasion does not call for hearts, you can either leave the tarts plain or experiment with other decorations. All you do is melt some white chocolate and drizzle it in whatever shape or pattern you want. It is the perfect topping for the perfect dessert!

1 Recipe Chocolate Pie Crust (See Below)
1 1/4 Cups + 2 T Cream
11 oz Chocolate Chips
2 Eggs
1 tsp Vanilla
1/4 tsp Salt
1 tsp Corn Syrup

Heat oven to 350F.

Bring 1 1/4 cups cream to a boil, then pour over 9oz chocolate. Whisk until combined, then add the eggs, vanilla, and salt.

Pour the chocolate mixture into the crust and bake until mostly set, 25 minutes. Chill.

Boil the remaining cream. Remove from heat and whisk in the remaining chocolate. Stir in the corn syrup and 1T warm water. Pour onto the cold tart and chill until set, about 3 hours.

Chocolate Pie Crust
1 Cup Flour
1/4 Cup Cocoa Powder
1/4 Cup Sugar
1/4 tsp Salt
1 Stick Butter, Chilled
1 Egg Yolk

Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and pulse until small pieces remain. Combine the egg yolk with a tablespoon of cold water and add in. Pulse until it begins to form a ball, adding more water as necessary. Chill.

Preheat oven to 375F. Grease 10 4" tartlet pans or 1 9-11" tart pan. 

Roll the dough out to fit the pan(s). Grease a sheet of foil, then press onto the dough. Fill with pie weights and bake until firm, 10 minutes for tartlets and 20 minutes for a tart. Remove foil and weights; cool.

Makes 10 Tarts or 1 9-11" Tart
Recipe Adapted from and Bon Appetit

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