Julia's Chocolate Truffle Tartlets
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
1-6
ingredients
- 1 recipe chocolate pie dough, well-chilled (Julia's Chocolate Tart Dough)
- 5 tablespoons unsalted butter, cut into 10 pieces
- 6 ounces good quality bittersweet chocolate, finely chopped
- 8 large egg yolks
- 1 teaspoon vanilla extract
- 1⁄4 cup sugar
- 2 ounces good quality white chocolate, cut into small dice
- 2 ounces good quality milk chocolate, cut into small dice
- 4 biscotti, chopped
directions
- Line a jelly roll pan with parchment and keep at hand.
- Remove the bottoms from six 4 1/2 inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.
- Cut the dough into six even pieces.
- Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.
- Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick.
- As you roll, lift the dough with the help of a dough scraper to keep it from sticking.
- If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going- it will be fine once it's baked.
- Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.
- Again, patch as you go.
- Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
- When all of the shells are rolled out, chill them for at least 20 minutes.
- (Please see note in my Chocolate Tart Dough recipe regarding this step.)
- Center a rack in the oven and preheat the oven to 350°F.
- Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.
- Transfer the baking pan to a rack so that the crusts can cool while you make the filling.
- Reduce the oven temp to 300°F.
- •Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
- Allow to cool until it is slightly warmer than room temperature.
- Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
- Start beating the yolks at medium speed, and then, when they are broken up, reduce the speed to low and gradually add the sugar.
- Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
- Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula.
- Don't worry about being too thorough.
- Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended.
- Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
- Using an ice cream scoop or 1/4 cup measure, divide the filling evenly among the cooled shells.
- Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts.
- Bake the tarts for 10-12 minutes, until the tops look dry and the filling is just set.
- Remove to a rack to cool for about 20 minutes before serving.
- Best the day these are made, these are still terrific after they've been refrigerated- they lose their textural finesse, but the taste is still very much there.
- For longer keeping, wrap the tartlets airtight, and freeze them for up to a month.
- Thaw, still wrapped, at room temperature.
- Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
- Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
- So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
- Yeah, this was decadent.
- It was incredible the day it was served.
- The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
- I let it thaw at room temp for about 20 minutes before serving.
- I think I liked it better that way.
- Either way, it's an extravagant gut-bomb that is certain to please.
Questions & Replies

Got a question?
Share it with the community!
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography