welcome, fellow foodies!
this is my first blog post, and it is a good one: mini chocolate truffle tarts. enjoy!
check out the about section for more information about me and the beginning of this blog.
this is my first blog post, and it is a good one: mini chocolate truffle tarts. enjoy!
check out the about section for more information about me and the beginning of this blog.
MINI CHOCOLATE TRUFFLE TARTS
Yield: 8 mini tarts
Nutrition: 660 calories, 58 carbs per mini tart
INGREDIENTS
For the tart shells:
1 large egg yolk
1 tbsp heavy cream
1/2 tsp vanilla extract
1 cup all-purpose flour, plus more for dusting the work surface
1/4 cup Hershey’s Special Dark cocoa powder
2/3 cup confectioners’ sugar
1/4 tsp salt
8 tbsp cold unsalted butter, cut into ½-inch cubes
For the filling:
12 oz Hershey’s Special Dark chocolate chips
6 tbsp unsalted butter, softened
1 cup heavy cream
1 tbsp Kahlua (optional)
DIRECTIONS
To make the tart shells, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, cocoa powder, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Place the dough onto a sheet of plastic wrap and press into disks. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
Remove the disks of dough from the refrigerator (note: if refrigerated for more than an hour, let stand at room temperature until malleable). Unwrap and roll the dough into larger disks on a lightly floured surface. Transfer the dough to the mini tart pan. Mold the dough to the sides of the mini tart pan and remove the excess off the top. Set the dough-lined mini tart pan on a flat surface and freeze for 30 minutes.
Meanwhile, adjust your oven rack to the middle position. Preheat the oven to 350°F. Set the dough-lined mini tart pan on a baking sheet, press a large rectangle of foil into the frozen shells and over the edge, and fill with pie weights. Bake for 15 minutes, rotating halfway through the baking time to ensure evenness in cooking. Remove from the oven and carefully remove the foil and weights. Continue to bake until just set, 2-4 minutes longer. Transfer to a wire rack to cool.
To make the tart filling, place the chocolate and butter in a heatproof bowl. Bring the cream to a simmer in a small saucepan (or in the microwave). Pour the hot cream over the chopped chocolate and let stand 1-2 minutes to melt. Whisk together until smooth, then whisk in the liqueur. Pour the filling into the mini tart shells and chill in the refrigerator, uncovered, until the filling is firm. To serve, transfer the tarts to a serving plate or platter.
SOURCE
Adapted from Annie’s Eats via Cook’s Illustrated Holiday Entertaining, 2009
Yield: 8 mini tarts
Nutrition: 660 calories, 58 carbs per mini tart
INGREDIENTS
For the tart shells:
1 large egg yolk
1 tbsp heavy cream
1/2 tsp vanilla extract
1 cup all-purpose flour, plus more for dusting the work surface
1/4 cup Hershey’s Special Dark cocoa powder
2/3 cup confectioners’ sugar
1/4 tsp salt
8 tbsp cold unsalted butter, cut into ½-inch cubes
For the filling:
12 oz Hershey’s Special Dark chocolate chips
6 tbsp unsalted butter, softened
1 cup heavy cream
1 tbsp Kahlua (optional)
DIRECTIONS
To make the tart shells, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, cocoa powder, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Place the dough onto a sheet of plastic wrap and press into disks. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
Remove the disks of dough from the refrigerator (note: if refrigerated for more than an hour, let stand at room temperature until malleable). Unwrap and roll the dough into larger disks on a lightly floured surface. Transfer the dough to the mini tart pan. Mold the dough to the sides of the mini tart pan and remove the excess off the top. Set the dough-lined mini tart pan on a flat surface and freeze for 30 minutes.
Meanwhile, adjust your oven rack to the middle position. Preheat the oven to 350°F. Set the dough-lined mini tart pan on a baking sheet, press a large rectangle of foil into the frozen shells and over the edge, and fill with pie weights. Bake for 15 minutes, rotating halfway through the baking time to ensure evenness in cooking. Remove from the oven and carefully remove the foil and weights. Continue to bake until just set, 2-4 minutes longer. Transfer to a wire rack to cool.
To make the tart filling, place the chocolate and butter in a heatproof bowl. Bring the cream to a simmer in a small saucepan (or in the microwave). Pour the hot cream over the chopped chocolate and let stand 1-2 minutes to melt. Whisk together until smooth, then whisk in the liqueur. Pour the filling into the mini tart shells and chill in the refrigerator, uncovered, until the filling is firm. To serve, transfer the tarts to a serving plate or platter.
SOURCE
Adapted from Annie’s Eats via Cook’s Illustrated Holiday Entertaining, 2009
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