Chocolate Truffle Tarts Recipes

FRENCH CHOCOLATE ORANGE TRUFFLE TART

Steps:

• In a small bowl, mix together the flour, sugar, and salt.
• Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
• Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
• Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
• Preheat the oven to 375 F.
• Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
• Fit the circle into the bottom and up the sides of the pan.
• Line the dough with pie weights or dried beans and bake for 15 minutes.
• Remove the pie weights and bake the shell for an additional 5 minutes.
• Set aside the pastry shell, still in the tart pan, to cool.
• In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
• Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
• Whisk a small amount of the hot chocolate cream into the beaten eggs.
• Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
• Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
• Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
• Slice and enjoy.

CHOCOLATE TRUFFLE TART

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
• Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
• Make filling while crust cools:
• Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
• Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
• Assemble and bake tart:
• Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
• Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

TRUFFLE-FILLED COOKIE TARTS

Steps:

• Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. , Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups., Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally., Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.

CHOCOLATE MINT TRUFFLE TART

Steps:

• Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.

CHOCOLATE TRUFFLE TARTS

Steps:

• Arrange tart shells on flat surface. Spoon one teaspoon of jelly in center of each.
• Outfit pastry bag with No. 4 star pastry tube. Fill bag with ganache. Pipe out about one tablespoon onto center of tart shell on top of jelly.
• Arrange one meringue, bottom side down, on top of ganache. Pipe equal portions of ganache onto meringue pieces until completely covered. You may add decorative touch by piping a little ganache onto top and sides of meringues, lifting quickly as you work to create porcupine effect.
• Before ganache solidifies, hold small sieve over each tart and sprinkle with light, even dusting of cocoa.

DARK CHOCOLATE TRUFFLE TART

Steps:

• Preheat oven to 350°. Place confectioners' sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs., Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes., Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla., Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.