Monday, February 20, 2012
TWD: Chocolate Truffle Tartlets
These luscious tartlets were the second choice for the new group, Baking with Julia.
First, there is a rich, chocolate pastry shell, easily made in the food processor, then chilled before rolling. My dough behaved well and rolled out smoothly. It also baked up nicely with no shrinkage.
The filling is like the inside of a truffle, studded with bits of milk chocolate, white chocolate, and crushed bits of Amaretti and adding a nice texture to the tartlet.
I only made half a recipe of the filling, and it was just enough to fill three tartlets. I froze the remaining dough for future desserts. The tartlets kept well in the refrigerator and didn't lose any flavor or texture, so they could easily be made ahead for any occasion.
Our hostesses this week are Steph, Spike, Jaime, and Jessica. The recipe can be found at any of these websites.
The contributing baker for this recipe was David Ogonowski.
There are now over 300 bakers in this group, so if you're up to browsing all the blogs, follow this link.