Wednesday, February 22, 2012

Chocolate Truffle Tartlets

The second recipe in the Tuesdays with Dorie baking series brought us these decadent, restaurant quality desserts.

I finished these chocolate bombs over the past weekend.  The recipe was altogether very forgiving and easy to follow, but there were a few more steps (like 5) than I am accustomed to doing prior to eating my efforts.  But I could taste the difference those extra steps provided in the velvety smooth filling and balanced, not too sweet tart crust.

The crust was fun to make by hand as instructed and it felt very old school.  The crust dough turned out a bit dry as many fellow bakers have noted but not unreasonably so.  I just kept patching away as needed.

The cantucci used in the filling.
As for the filling, the recipe calls for biscotti to be added to it.  Our local store did not have any, so I was left with either going to another store (ugh) or just making my own.  So I decided to make my own. (Possibly adding to the sense that this recipe had too many steps!)  I used the cantucci recipe in Baking with Julia and they turned out just as biscotti should.  But for use in this chocolate tart recipe, they had big almost whole almonds, leaving too many chunks in the filling.

I borrowed my friend's 6,  4 inch tart pans leaving me with extra chocolate dough and filling, and since I only had those 6 pans,  I froze the leftover dough.  I baked the leftover filling in two ramekins using a hot water bath.  Those turned out just as delicious and coveted as the whole tart (note to self when needing a quicker, equally rich dessert).

Will I make it again?  Maybe... just not anytime soon.

Will I eat it again?  Definitely.  I would right now if I could.

All 6 tarts cooling.

For more reading on this recipe and to read our hosts' blogs check out:
A Whisk and a Spoon
Spike Bakes
Good Eats and Sweet Treats


  1. I like the idea of cooking the filling on its own (and how many less steps that would be!).
    It looks like your tarts came out very nicely.

  2. Your tarts look delicious! Congrats on making your own biscotti! I took the lazy way and just subbed in nuts, but I will have to tackle biscotti some time.

  3. Both the tarts and the biscotti look delicious. It was Tricia's turn this week to do the baking,
    as I did the bread recipe, and we both enjoyed them a lot. This should be a fun group and I
    look forward to the recipe for March.

  4. Your own biscotti... I AM impressed. Great job!

  5. I made the hazelnut biscotti to use in these, and I liked how it gave them a little extra nutty flavor. I think I would like to try just making the filling - it was my favorite part!

  6. Tarts look great and kudos on using homemade biscotti. I saved the time and used store bought but will likely make my own next time to increase that nutty flavor.

    Cheers, Rachel

  7. Making your own biscotti? Impressive! These were total chocolate bombs, and your bombs look great. Thanks for baking along with us this week!