I wish I had planned to throw an extravagant dinner party where I could have served these Chocolate Truffle Tartlets as the dessert. Or even have just had friends over for coffee or dessert.Instead, I had no plans for the day besides baking, so I curled up on with a blanket on my bedroom floor with a mug of Irish coffee and a decadent tartlet topped with whipped cream. Had it not been raining/snowing, I would have driven to deliver tartlets to friends. Instead, my co-workers will get to taste all the extras. They seem to be fans of my participation in the Tuesdays with Dorie project.
These tartlets are decadent, rich, fudgey, delicious, glad-I-worked-out-beforehand, oh so good. Studded with milk chocolate and white chocolate chips and chopped pecans, they are perfect for the homemade chocolate crusts.
It took me awhile to find the right type of pans. The recipe calls for 4 1/2 inch tartlet pans with removable bottoms. At a glorious kitchen store in downtown Fredericksburg that has all sorts of fun kitchen gadgets that I want to one day (soon) fill my drawers and cupboards with, I found individual tart pans that are 4 inches with removable bottoms. Works for me. I ended up with extra dough and filling, enough to make two more tarts beyond the six the recipe yielded.
Nothing in the recipe itself was too hard: Make a basic butter pie crust dough with cocoa added. I had to use the heel of my palm to “smear” the dough together because it was so crumbly. My mom used a food processor, but said she still had to do this part on the counter; she also had to add extra ice water. Roll out circles for the tart pans, pressing the dough back together when it came apart. Bake and cool. Melt bittersweet chocolate and butter in an improvised double boiler. Add to well-beaten egg yolks and sugar and vanilla. Mix in chips and nuts. Bake until the filling is set. Enjoy with whipped cream! (The reason it took so long was because each step seems to require cooling or refrigeration.)
Here’s what my mom said about her tartlets, which she made when my grandma was in town for the week: “You know, I didn’t think I was going to like these but they were delicious, especially warm from the oven. I ended up doing the biscotti but I think I would have preferred nuts and if I did it again I’d skip the white chocolate chunks, but these are personal preferences. Your dad and Grandma Gloria really liked them. If I was going to make them for company, I think I’d have everything ready and bake them while we were eating dinner to serve them slightly warm. After sitting in the fridge I brought them to room temp and they were like eating fudge. I really liked the gooey deliciousness when they were warm!”