Tuesday, February 21, 2012

Baking with Julia: Chocolate Truffle Tartlets


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.

The dough did come apart while I was rolling it out, so there was a lot of knitting back together involved in that step. Also, I was a little confused about how long to beat my egg yolks and sugar for. I wish there had been a time estimate with that particular instruction, but otherwise I had no problems with the recipe.

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)

10 comments:

  1. your tarts turned out to be go divine .. !!!!

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  2. I loved this recipe too, so chocolatey :)

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  3. Your tarts look beautiful. I enjoyed making them too and I liked the firmer texture after refrigerating them a little.

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  4. What pretty tartlets. I agree that the dough was a little temperamental, but the end results were more than worth it.

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  5. Don't worry about being near the end of the LYL post - some of us start reading at the end of the comments, so as far as I'm concerned, you are near the top of the list! :-)

    Your tartlets look great! I'm starting to wonder if I should have chopped the biscotti coarsely like yours - mine kind of disppeared into the filling.

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  6. I started at the bottom, too! Love the tartlettes!
    Cheers, Rachel
    www.tangerine-tart.blogspot.com

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  7. Your crusts look so nice and even! Very nice.

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  8. So glad you loved this one! Thanks for baking along with us this week.

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