This week's Tuesdays with Dorie pick is Chocolate Truffle Tartlets. To make this recipe as written you need six 4 1/2 " tartlet pans. Well. I own two 4" pans, one 7 1/2" pan and one 9" pan. I love making tarts because whenever I do, I feel like I have leapt over the dividing wall between home baker and "professional" baker. My tarts always come out beautifully perfect, thanks to Dorie Greenspan's excellent recipes.
So I hemmed and hawed about buying 4 more little tart pans and finally decided I would splurge and do it. My husband and I went to our local cooking supply store and to complicate my decision-making process, they did not have 4 little pans! They did have something that resembled a muffin tin with 4 tarts built in. But somehow, that was not as appealing as 4 little individual tart pans. And it was $26 which seemed like a bit of a splurge for something I didn't really need or want.
Next to the metal pans, they had stiff paper tart pans in assorted sizes--none of which were the size I was looking for! And they seemed pretty pricey for something that you were going to toss away. Plus I wasn't convinced that they'd provide the nice edge that metal tart pans do.
I left the store without having bought a thing! Instead, I did the math and decided to use my two little pans and the 7 1/2 incher that I already owned.
The crust is made ahead and is sort of a cross between a pie dough and a cookie sweet crust.
|Fitting the crust into one of the cute little 4" pans|
|Rolling out the dough onto freezer paper--a brilliant idea which prevented the dough from sticking.|
|I was so pleased with the dough!|
|I rolled the dough onto the rolling pin to move it to the pan.|
|The chopped white chocolate, milk chocolate, and homemade biscotti--ready to be stirred into the filling.|
Okay, so I have no pictures of making the filling because you need to be on your toes and your hands are really busy!
|The cooling tarts.|
|Ready for my guests which somebody called a Mickey Mouse arrangement (!) with additional choices of chocolate biscotti and heart-shaped speculoos.|
|Before the large tart was entirely eaten!|
One comment about the texture: when I was preparing the tarts, I had a bit of crust and a bit of filling left over so I put that in a little ramekin and baked it. The recipe says to let cool for 20 minutes and then serve, so after 20 minutes, I tasted the ramekin tart. The filling was gooey--almost pudding-like--and delicious! A couple of hours later when I served the tarts to my guests, the filling was more solid. Still very delicious. I'm anxious to read about other Tuesdays with Dorie bakers' experiences.
For this recipe, rush right out and buy Dorie Greenspan's Baking with Julia or visit this week's Tuesdays with Dorie hosts,Spike of Spike Bakes or Steph of A Whisk and a Spoon.