Post number 2 of the Baking with Julia (BWJ) adventure. The second recipe was Chocolate truffle tarts or in my case singular, tart. I have a lot of kitchen equipment already and little space to put it away. Since I own a 10 inch tart pan, I decided to save the space needed to put away mini tart shells for tools I might use more often. I’ve already seen a few other items in the book that I might just HAVE to get.
So back to the Chocolate Truffle Tart, two parts to this recipe, the dough and the filling. The dough was the challenge for me, it really seemed like it was way too dry. It didn’t matter how much “fraisage” pressing I did the dough wouldn’t come together. I added an extra tablespoon of water, still dry but I decided to press it all together, put it in the fridge and hope for the best. 30 minutes or so later I rolled it out, the dough is rather stiff, and got it in the pan.
The filling was breeze since the Kitchen aid did most of the work. I did change one step. I put the mix-ins directly in the cooked shell making sure to scatter everything evenly. I poured the filling on top, used the spatula to even it out and Voilà! OK not so much, still had to bake it.
Pictures: We played around a little with setting up our plates for the picture. Each one had a vision for their piece so we took one of each. I made a mistake setting mine up and ended up with ice cream on my piece. Which picture is your favorite?
First bite: How was the flavor… absolutely fabulous and decadent, it definitely gets 3 Yums from us. The crust for all it’s trouble was very good, the filling, out of this world.
Ingredients: I used Baker’s 70% chocolate, baker’s white chocolate and a Lindt chocolate milk bar. For the cookies, homemade biscotti.
TIP: Here is something I noticed, when it says bake till it’s dry, the filling is glossy when you first pour it, by the time it is done it looks mat.