The second and the last recipe of February for Tuesdays with Dorie is Chocolate Truffle Tartlets. I started the process of baking these devilish deserts last Sunday when I prepped the dough and left it in the fridge. Monday morning I went to work as usual. Afterwards, went to the gym and came home around 9:30pm. What would a lucky soul have to do after a long day at work? Bake tartlets each of which is probably ten times more calories than what I could get rid of at a stinky gym today! Well, no complaints. I volunteered to be a part of this deal, right? Let the gods of butter, sugar and chocolate rule tonight!
As I begin writing this post it is 10:55pm on Monday night. I rolled, baked and cooled the crusts, prepared the filling, filled the crusts and am now waiting for the final product to come out of the oven. 15 minutes to go.
So far, the baking process was not difficult. Preparing and baking the tartlet crust was not very different than making pie crust. I found rolling crusts for small tartlet molds easier than rolling one big crust for a pie, David’s favorite desert Americana. The filling for the tartlets had a lot of egg yolks, melted chocolate, butter, chocolate, more chocolate, some more chocolate and chopped biscotti pieces. I could hear my mom making disbelieving and disapproving noises, cik cik cik sounds in Turkish, as I cracked yet another egg. This surely is not a recipe for a frugal mom raising three kids as she did.
Anyway, there comes the time to take the goodies out of the oven. The whole house smells like, guess? Chocolate, of course. I will not be surprised if a giant bittersweet chocolate chunk monster chases me in a nightmare tonight.
Here is how my tartlets look.
Apparently, I left my biscotti pieces a wee bit bigger than they should be as the tartlets have a hilly surface with chunks of biscotti peeping out, rather than a smooth one. I will just say that I was after a more rustic look in my tartlets.
David and I both just tasted one of these. To our surprise, they actually are not killer sweet. I generally prefer citrus or berry flavor in deserts, but these are really incredible. They have a very well-balanced flavor. David loved having big crunchy chunks of biscotti in some of his bites.
Overall, I humbly declare that this trial was a success. The pros of the trial were a happy husband, 6 tartlets to be fed to some good souls I know, and a sense of satisfaction from baking with Julia. The cons: a sink full of dirty dishes and my mom cik’ing in my ear.