February 21, 2012

TWD(BWJ): Chocolate Truffle Tart

We're on recipe number two for Tuesdays with Dorie/Baking with Julia, and who gets to host? Steph, Spike, Jaime, and me! With the incredible response we've had to the baking group (over 300 blogs registered), I think it's pretty safe to say that this is my last shot at hosting. So did I feel pressure to make my Chocolate Truffle Tart spectacular? Well, a little bit. Mostly I had to remind myself to photograph the thing before we ate it.

The recipe (from contributing baker David Ogonowski) calls for six miniature tartlet pans, which I do not have. I should have made it over to HomeGoods, where I've had remarkable success finding miniature pans of all kinds, but I didn't. I decided to go with what I have, which is either a 10" fluted tart pan (too big!), an 8" fluted tart pan (just right?) or my 13x5" rectangular tart pan, which I love and always end up using anyway. Rectangular tart it is!

I made a full recipe of Chocolate Dough (recipe below), but my fuzzy mental math determined that a half-recipe of filling would do the trick for my pan. I realize that all this futzing and estimating is not good role modeling for our newest TWD bakers, but that's just how things go in my kitchen. (By the way, Kate who emailed me about converting the recipe to other size pans - let me know how it worked for you!)

After pressing the chocolate tart dough - remarkably similar to the one in Baking, and just as user-friendly - into the tart pan, I poured in my filling. I used roughly chopped amaretti cookies, which basically dissolved into the finished product. As you can see, the white chocolate chunks did not. The end result was a much like a long, thin, super-intense brownie - and a small piece was enough. I was actually crying uncle after a few bites. If you have a hardcore chocoholic in your life, this is what to make for them. If you're like me, wrap up half for the freezer and another day.

Thanks for baking along with us this week, and for joining me on the reboot of Tuesdays with Dorie. March will bring us Rugelach and Irish Soda Bread, so stay tuned.

Chocolate Truffle Tartlets
Recipe by David Ogonowski, from Baking with Julia by Dorie Greenspan

Makes 6 individual tartlets

1 recipe Chocolate Dough [see below], well chilled

5 tablespoons unsalted butter, cut into 10 pieces
6 ounces bittersweet chocolate, finely chopped
8 large egg yolks
1 teaspoon pure vanilla extract
1/4 cup sugar
2 ounces white chocolate, cut into small dice
2 ounces milk chocolate, cut into small dice
4 biscotti, homemade or store-bought (you can use amaretti di Saronno), chopped

Line a jelly-roll pan with parchment paper 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 6 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.

Chilling the crusts: When all of the shells are rolled out, chill them for at least 20 minutes.

Baking the crusts: Center a rack in the oven and preheat the oven to 350 degrees F.

Prick the bottoms of the crusts all over with the tines of a fork and bake for 12 to 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 temperature to 300 degrees F.

Making the filling: Bring an inch of water to the simmer in a saucepan. Put the butter and bittersweet chocolate in a large metal bowl and place the bowl over the saucepan - don't let the bottom of the bowl touch the water. Allow the butter and chocolate to melt slowly, stirring from time to time, as you work on the rest of the filling. Remove the chocolate from the heat when it is melted and allow it to cool until it is just slightly warmer than room temperature.

Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment or in a large mixing bowl. Using the whisk or a hand-held mixer, 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.

Baking the tartlets: 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 to 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.

Storing: Best the day they're 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.

Chocolate Dough Recipe

Makes enough for six 5-inch tartlets or one 10-inch tart

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup sugar
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon ice water

To make the crust by hand, put the flour, cocoa, sugar, and salt on a smooth work surface, preferably a cool surface such as marble. Toss the ingredients together lightly with your fingertips, then scatter the butter pieces across the dry ingredients. Use your fingertips to work the butter into the flour mixture until it forms pieces the size of small peas. Then use a combination of techniques to work the butter further into the flour: Break it up with your fingertips, rub it lightly between your palms, and chop it with the flat edge of a plastic or metal dough scraper.

Gather the mixture into a mound, make a volcanolike well in the center, and pour in the yolk and ice water. Use your fingers to break up the yolk and start moistening the dry ingredients, then, just as you did with the flour and butter, toss the ingredients with your fingers and use the dough scraper to chop and blend it. The dough will be crumbly and not really cohesive. Bring it together by smearing small portions of it across the work surface with the heel of your hand.

Chilling the dough: Gather the dough together and shape it into a rough square. Pat it down to compress it slightly, and wrap it in plastic. Chill until firm, at least 30 minutes.

To make the dough in a food processor fitted with the metal blade, put the flour, cocoa, sugar, and salt in the work bowl and pulse just to blend. Add the butter and pulse 8 to 10 times, until the pieces are about the size of small peas. With the machine running, add the yolk and ice water and process, in bursts, just until crumbly - don't overwork it. Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.

Chilling the dough: Gather the dough together and shape it into a rough square. Pat it down to compress it slightly, and wrap it in plastic. Chill until firm, at least 30 minutes.

Storing: The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month. Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.

38 comments:

  1. Appreciate your write up and thanks for hosting. Your "goof" looks very tasty and also very pretty in a rectangle shape. Being the chocolaholic that I am, I could eat the whole thing right now...I'm in the mood to bake these again.

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  2. I love my rectangular tart pan too; it comes in handy for almost every occasion! Look how pretty your tart is, and how fun to host at the beginning of the new group. This was super-intense and a few bites were more than enough for me.

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  3. I'm jealous of your tart pan collection! It looks delicious. I loved these but you are right, they are very rich but delicious.

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  4. Thanks for hosting this. These were delicious. We loved them. I had to purchase some tart pans, but how did I manage without them for so long. Love having them now. I love your rectangle ones!!

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  5. I covet your rectangular tart pan. I want one! Delicious choice. We enjoyed this here. At least, I did. I ended up eating most of it. Loved it warm, so good!

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  6. I'm another lover of the rectangular tart pan. =) I really thought about using it for this recipe, but decided to go with a round after all. I'll have to do the math for the rectangle next time. (The 8" pan is just right for half the recipe, btw.)

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  7. Rectangular sounds like a perfect way to go on this! :) This was definitely great for the chocoholic. :) Thanks for hosting this week!

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  8. I'd love to add a few new tart pans to my collection too! Rectangular sounds fun. Your tart looks scrumptious!

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  9. I've been wanting a rectangular tart pan for weeks, but somehow I never get around to picking one up. Your tart is so lovely that I just might finally get around to it this week. And I agree, this was a chocolate over-load, even for me!

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  10. Thanks for hosting. THese were fantastic.

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  11. Making this in a rectangular pan is a great idea because you can easily slice it into even pieces. Thank you for hosting this week.

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  12. Thanks for hosting! The tartlet looks great, I also only had a big one but as it doesn't interfere with the taste it doesn't truly matter :)

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  13. Looks wonderful! I too love my rectangle tart pan - the rectangle shape I find is easier to divy up and serve. Thanks for hosting! I'm hosting next month - the only difference is is we get to post the recipe correct? Or is there something else I should be doing?

    Happy Baking! - Cathy

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  14. Thanks for hosting and the great post! I enjoyed reading it and baking with you! Blessings! Catherine @ www.praycookblog.com

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  15. This was rich, but impressive! When I started TWD, I was shocked at all the changes to the recipes and pan sizes, but I learned so much from that and do it myself all the time now.

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  16. Mine looked just like yours, which makes me so happy!

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  17. Okay, so I thought I could manage without buying any more tart pans but your rectangular one sounds terrific! I bet it makes it easy to cut and serve squares of deliciousness. I'll keep my eye out for one! Peggy the Baker

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  18. Your tart looks great, like a brownie! I'm also tempted, as are many of the other commenters, to invest in a rectangular tart pan.

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  19. Oooh, ive always wanted a rectangular tart pan! Your tart looks great

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  20. This was definitely an 'extreme chocolate' recipe! I like the idea of making one larger tart and cutting it into small pieces - that's really all I need of this at one time, too.

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  21. I'm definitely with you - I could probably only handle a few bites of this rich treat, but my husband would make up for it by eating his share and the rest of mine! It sounds really, really good.

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  22. These were uber rich. Loved them. I didn't use white chocolate. It's not really chocolate.

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  23. Thanks for hosting this one. These were really fun to make and came out delicious! Your tart looks lovely and so yummy! Nice post!

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  24. We were thinking "brownie-like" as well. Definitely delicious though! Thanks for hosting!

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  25. Rich, but good. Someone else used mimi muffin tins to make tiny tarts, which I thought was a great idea.

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  26. I love my rectangular tart pan too, and I'm glad to hear that it worked with this recipe. I ended up with too much dough and filling for my six mini-shells.

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  27. Thanks for hosting! I think a rectangle tart pan is the one type I don't have.

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  28. These tarts were great! Someday I'd like a rectangular pan. Good for me that I only made 1/4 the recipe! Thanks for the great pick.

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  29. Thanks for hosting this week! I like the tart wedges :-)
    (I love my rectangle tart pan, I wish I had been clever enough to think of it).

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  30. A totally hardcore chocolate dessert...glad my husband was willing to split with me! Good call on the rectangular pan. Looks like it made nice slices

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  31. I so agree - a small piece was plenty, but very tasty. Thanks for hosting this week.

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  32. It looks perfect in your fluted pan! I haven't made this one yet but it sounds delicious.

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  33. Your habits sound so familiar to me- I tend to do a lot of mathematical estimating in the kitchen, and, sometimes- it does get me in a bit of trouble! I went with my one 10" tart pan, but it seemed plenty ample for the filling; I even had enough left over to make a small soufflé. Must add that after viewing so many lovely pics of the rectangular tart pans- that has become a must add addition to my pan selection. Thank you for hosting this beautiful recipe!

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  34. i like seeing the "insides" of your tart in the photo. thanks for hosting!!

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  35. Thanks for hosting this week's recipe and for commenting on our blogs!

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  36. Thanks for paying me a visit! I'm following you and looking forward to your TWD posts. I haven't made the chocolate truffle tarts but have them on my to do list for sure. Just made the rugelach, they are excellent! How exciting you hosted the chocolate tarts, looks amazingly delicious;-)

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Comments are always appreciated!