Truffle Filled Cookie Tarts Recipes

TRUFFLE-FILLED COOKIE TARTS

Steps:

• Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. , Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups., Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally., Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.

JULIA'S CHOCOLATE TRUFFLE TARTLETS

Steps:

• Line a jelly roll pan with parchment and keep at hand.
• Remove the bottoms from six 4 1/2 inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.
• Cut the dough into six even pieces.
• Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.
• Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick.
• As you roll, lift the dough with the help of a dough scraper to keep it from sticking.
• If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going- it will be fine once it's baked.
• Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.
• Again, patch as you go.
• Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
• When all of the shells are rolled out, chill them for at least 20 minutes.
• (Please see note in my Chocolate Tart Dough recipe regarding this step.)
• Center a rack in the oven and preheat the oven to 350°F.
• Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.
• Transfer the baking pan to a rack so that the crusts can cool while you make the filling.
• Reduce the oven temp to 300°F.
• •Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
• Allow to cool until it is slightly warmer than room temperature.
• Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
• Start beating the yolks at medium speed, and then, when they are broken up, reduce the speed to low and gradually add the sugar.
• Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
• Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula.
• Don't worry about being too thorough.
• Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended.
• Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
• Using an ice cream scoop or 1/4 cup measure, divide the filling evenly among the cooled shells.
• Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts.
• Bake the tarts for 10-12 minutes, until the tops look dry and the filling is just set.
• Remove to a rack to cool for about 20 minutes before serving.
• Best the day these are made, these are still terrific after they've been refrigerated- they lose their textural finesse, but the taste is still very much there.
• For longer keeping, wrap the tartlets airtight, and freeze them for up to a month.
• Thaw, still wrapped, at room temperature.
• Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
• Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
• So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
• Yeah, this was decadent.
• It was incredible the day it was served.
• The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
• I let it thaw at room temp for about 20 minutes before serving.
• I think I liked it better that way.
• Either way, it's an extravagant gut-bomb that is certain to please.

CHOCOLATE TRUFFLE TART

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
• Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
• Make filling while crust cools:
• Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
• Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
• Assemble and bake tart:
• Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
• Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

CHOCOLATE TRUFFLE TART

Steps:

• Make the milk chocolate truffles: In a small pot, bring the cream to a simmer over medium heat. Place the milk chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until mixture is shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water or in the microwave for 15 to 20 seconds and gently stir until smooth.)
• Pour the mixture into a 9-inch cake pan or other shallow baking dish. Let firm for 25 to 30 minutes until it appears set but is firm enough to be scooped. If it's still not set, pop it into the refrigerator until it reaches desired consistency.
• While the ganache firms, make the crust: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg and vanilla, and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa and sea salt, and mix on low speed until dough is smooth.
• Place a 9-inch tart pan (preferably with a removable base) on a baking sheet. Turn out the dough into the prepared tart pan and use your fingers to press it into the pan and up the sides in an even layer. Smooth the dough with your fingers to even out any thicker spots, taking particular care in the corners to make sure it's not too thick. Use a paring knife held flush against the rim of the pan, and trim away the excess dough, leaving a clean edge. Dock the base of the dough a few times with a fork. (The crust is ready to be baked now, or it can be chilled for 30 minutes or up to overnight, if desired.)
• Chill the crust while you heat the oven to 350 degrees and place a rack in the center of the oven. Place the tart pan onto a baking sheet and bake until the crust appears firm and set, 18 to 20 minutes. Cool completely. If desired, gently slide the outside ring off the tart to remove it, and slide an offset spatula around the base of the tart to release it from the base of the pan. Gently transfer the crust to a serving plate.
• While the crust bakes, shape the milk chocolate truffles: Line a baking sheet with parchment paper. Scoop heaping teaspoon-size rounds of the ganache onto the baking sheet; you should have about 40 (1-inch) truffles. Chill for 5 to 10 minutes to firm slightly.
• Add your desired truffle coatings to small, shallow bowls. Working a few at a time, roll the chilled truffles between your hands to form them into neat 1-inch spheres. (Dust your hands and the balls lightly with cocoa powder in between rolling if it's too sticky.) Place each truffle into the coating of choice and roll until fully coated, then return them to the baking sheet.
• Make the ganache: In a small pot, bring the cream to a simmer over medium heat. Place the dark chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water, or in the microwave for 15 to 20 seconds, and gently stir until smooth.) Pour the mixture into the cooled tart crust and spread into an even layer.
• Transfer the truffles to the tart crust, packing them relatively tightly into the crust and pressing them into the ganache in a single, even layer.
• Chill the tart for 30 minutes. When ready to serve, dip your knife in warm water before each cut and wipe it dry after. Store the finished tart at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 4 days.