It's time for Tuesdays with Dorie: Baking with Julia! Today our baking adventure continues with chocolate truffle tartlets. I was really looking forward to making this week's selection, since it's my absolute favorite type of dessert- uber chocolaty and deeply decadent. I can safely say that the end result did not disappoint. It was a chocolate lover's dream- a buttery chocolate pastry shell with just the right amount of salt, a rich melt-in-your-mouth chocolate filling and chunks of milk and white chocolate and crunchy biscotti all mixed in.
Making it was a ton of fun and luckily I didn't encounter any hiccups along the way. Reading the instructions, I was a little nervous about preparing the crust, but it came together relatively smoothly. I made mine in the food processor, so the first step was combining the dry ingredients, followed by a few pulses with chunks of butter and a few more pulses with an egg yolk and some ice water. Then I turned the crumbly mixture out onto the counter in small batches, smeared it across the surface with my palm and, joy! it came together beautifully.
|Crusts before going in the oven|
The tarts turned out beautifully and I refrigerated them overnight to serve at my office the next day. I highly recommend letting them come to room temperature if you plan to refrigerate them before serving. They taste a million times better that way. Served less than 24 hours afterwards, I had no problem with the biscotti losing their crunch. I made sure to chop them coarsely to avoid that.
I would recommend this recipe for those with intermediate baking skills. It's definitely not for beginners, but it's not on the level of a souffle or anything. And all the effort is definitely pays off in the form of sinfully delicious chocolate goodness. Seriously one of my favorite desserts I've baked, ever.
Source: Baking with Julia, thanks to Steph, Spike, Jaime and Jessica for hosting (the recipe can be found on any of these blogs)