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Ingredients
- TART PASTRY:
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 8 tbsp (1 stick) unsalted butter, cut up
- 1 lg egg yolk
- 2 tsp lemon juice
- 2-3 tbsp ice water
- CHOCOLATE TRUFFLE FILLING:
- 1/2 cup whipping cream
- 2 tbsp unsalted butter
- 1 tbsp light corn syrup
- 6 oz bittersweet or semisweet chocolate
- Chocolate curls and a dusting of powdered sugar or a fruit for garnish
Details
Adapted from google.com
Preparation
Step 1
TART PASTRY:
Preheat the oven to 400 degree F.
In a medium mixing bowl, or in a food processor with the steel blade in place, combine the flour and sugar. Add the butter pieces and process using on/off bursts until the butter is totally worked into the flour mixture. Mix the egg yolk, lemon juice, and ice water and stir of process until a dough is formed.
Coat 24 tart pans, each no larger than 2 1/2" in diameter, with cooking spray.
Place dough between sheets of waxed paper or plastic wrap. with a rolling pin, roll dough out to about 1/4" thickness. using a tart pan as you would a cookie cutter, press into the dough.
Lift cut-out of dough and, with fingers, press the dough into the tart pan until it comes up to the top edge. Place filled tart pans on a baking sheet. When all tart pans are filled, bake for 15-18 minutes or until lightly browned. Remove from oven and cool. Tart shells can be wrapped and frozen until later.
CHOCOLATE TRUFFLE FILLING:
For the filling, place whipping cream, butter, and corn syrup into a small saucepan. Bring to a boil, stirring, then remove from heat. Break the chocolate into pieces and add to the hot cream. Stir about 1 minute until the chocolate is melted and blended into the cream. Allow filling to cool to room temperature.
To serve, spoon or pipe the chocolate filling into each shell. Garnish with a chocolate curl (*) and a dusting of powdered sugar or with a fruit.
*Easy chocolate curls: Place an 8 oz bar of milk chocolate under a lamp for 5-10 minutes. Pull a cheese scraper across the top to make curls.
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