Feb 26, 2011

Sweet Pleasures....Chocolate Truffle Tarts

Chocolate Shorbread Tart Dough

1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 cup confectioners' sugar
1/4 tsp salt
1 stick plus 1 Tbs (9 Tbs) cold, unsalted butter, cut into small pieces
1 egg yolk

Chocolate Truffle Filling

8 oz bittersweet chocolate
12 Tbs unsalted butter, at room temperature
1/4 cup sugar
1/4 cup strong-brewed coffee
4 large eggs

Chocolate Ganache

4 oz bittersweet chocolate
1/3 cup heavy cream
2 Tbs unsalted butter

Preheat the oven to 375 degrees and lightly grease small tart pans with butter.

Add the flour, cocoa powder, sugar, and salt to the bowl of a food processor a pulse a few times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - some will be the size of oatmeal flakes, while some will be the size of peas.

Add the egg yolk to a small measuring cup with a pourable spout, and stir to break it up. Add the egg a little at a time, pulsing after each addition. Once the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular to begin with, forms clumps and curds. Just before you reach this stage, the sound of the machine will change, so be ready.

Turn the dough out onto a work surface, and very lightly and sparingly knead the dough just to incorporate the dry ingredients. Press the dough into the tart pans, and chill for 30 minutues to 1 hour before baking.

Bake the dough 10-20 minutes, until the dough is firm and crisp. Remove the tarts from the oven and decrease the temperature to 350 degrees.

For the filling, chop the chocolate into small pieces. Place in a medium bowl and set aside. Combine the sugar, coffee, and butter in a small saucepan and bring to a boil. Pour over the chocolate and leave undisturbed, for 2-3 minutes. Whisk until smooth, then add the eggs, one a time, stirring well after each addition. Divide the filling evenly among the tart shells, and bake 10 minutes. Allow to cool completely.

For the ganache, chop the chocolate and place in a medium bowl. Heat the cream over medium heat until gently boiling, and pour over chocolate. Allow to sit undisturbed for 2-3 minutes, then whisk until smooth. Add the butter and whisk to incorporate. Divide evenly among the tarts and smooth the tops with an offset spatula. Refrigerate until ready to serve.

(via pinkparsleycatering)

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