Chocolate Truffle Tart Recipe is oh-so-decadent tart, made with chocolate and cream well worth the calorie splurge. Perfect for special occasions, the pastry can be prepared, baked, and frozen up to one week ahead of time. The recipe can be made into one large tart as well but while making this dessert for large gatherings mini tartlets are easy to serve, eat and also they look more pretty on the dinner table, neatly arranged on a large platter.
With lot of recipe testing happening in the kitchen for client I am getting less time to indulge in baking for joy but last week I met a friend who asked me if I do baking recipes for the blog as well, the question was enough to motivate me to bake something, but due to hard pressed schedule could not afford to bake so searched my archive folders and found this mini tart pictures along with the recipe I think I did these in the month of September. This was my first attempt with Chocolate Tarts and that could be seen in my not so perfect pastry shells especially from the sides but I love the taste and the texture so could not resist from sharing the recipe. Recommended Posts:
Baking is therapeutic for my stressed mind and the joy of having the first bite of the baked goodie when it is just out of the oven is thrilling. And like an excited kid I love to peep inside the oven and watch the whole process of baking from changing color to rising up, it is like gazing at your creation taking shape, these are some simple ecstasy moments which keep me sane in midst of worldly chaos.
Chocolate Truffle Tartlet Recipe
Yields 5 tartlets
Chocolate Truffle Tart is oh-so-decadent tart, made with chocolate and cream well worth the calorie splurge.
Ingredients for the pastry
1 Cup all purpose flour (maida)
60g unsalted butter, chilled and cubed
¼ Cup ice cold water
1 tsp salt
Ingredients for the filling
90g semi sweet chocolate
4 tbsp castor sugar
1 large egg
¼ cup heavy cream
1 tsp vanilla extract
To make the crust, sift flour and salt in a bowl. Mix in chilled butter and using your fingertips mix until the dough resembles coarse breadcrumbs.
Now adding a tsp of chilled water at a time bind the dough together. Do not add all the water at a time, this might make dough soft. We need firm, smooth dough.
Once dough comes together do not knead it too much, else butter will start melting.
Wrap the dough with cling foil and refrigerate for at least 30 minutes before rolling, this can be done one or two days before as well.
While preparing filling, bring out the dough from the fridge and keep at room temperature.
Preheat the oven at 180 degree celsius. Grease 6 mini tartlet moulds with butter.
Divide the crust dough into 6 equal portions. Roll out each portion into a ½ inch thick and 5 inch round on a lightly dusted floured surface.
Line your mini tart dishes with the pastry, trim of the excess dough from the edges, prick the centre with a fork and put in fridge for 15 minutes.
After 15 minutes line tart shells with foil paper, fill with dry beans/pie weights. Bake the pastry for 20 minutes. This stage is called blind baking, once baked set aside to cool down.
To prepare the filling, chop chocolate into chunks.
In a clean and dry bowl whip the cream to soft peaks. Add egg and beat for another 1 – 2 minutes.
In a double boiler melt chocolate and butter, stirring frequently until smooth.
Add sugar and vanilla to the chocolate mixture, stir until sugar is dissolved. Turn off the gas.
Add spoonful of warm chocolate mixture into egg and cream, stir nicely.
Now add egg mixture into melted chocolate and keep on stirring with wire whisk until all combined well.
Pour warm chocolate filling into cooled tart shells. Bake at 180 degree celsius for 20 minutes or until filling is set but center still jiggles.
Cool on a wire rack and chill for about 3 – 4 hours in refrigerator.