Today it’s Tuesdays with Dorie – Baking with Julia and this week we baked David Ogonowski’s Chocolate Truffle Tartlets. They’re made with a dark chocolate tart crust and a filling of butter, bittersweet chocolate, egg yolks, and sugar. White chocolate, milk chocolate, and biscotti chunks are added to the filling before baking to push these tartlets over the top.
The recipe makes six 4 1/2 inch tartlets, but I only had four pans, so instead of trying to do some complicated math or only making three and risking a fight amongst the children, I halved both the dough and filling recipes and divided them up into four portions. I had to roll the dough a little thinner but it still puffed up nicely when baked and made a significant crust. The recipe also instructs you to remove the bottoms from the tartlet pans, but I left mine in (’cause I was scared) and they came out just fine.
The filling didn’t completely fill up the shells either, but once I tasted the end product I was kind of grateful that they weren’t any thicker. These babies are RICH. I would describe the texture of the filling as a kind of brownie/fudge hybrid. They came out of the oven with that papery top you get on the best brownies and the inside was soft and a little fudge-y. I almost didn’t add the biscotti to them because the idea just sounded wacky, but in the end I did, and I almost think that is the best part. The whole thing is just so dang chocolatey that the biscotti adds that little bit of relief from chocolate overload.
I must admit that these tartlets had mixed reviews at my house, being deemed “too chocolatey” by the person who picks the chocolate chips out of the chocolate chip cookies (husband), and thoroughly enjoyed by another who was in the throes of some serious chocolate cravings (me). Ultimately, I think this is the perfect recipe for a true chocolate lover – someone who doesn’t simply enjoy a Hershey’s milk chocolate bar but who also really digs the deep dark 70% and higher chocolate.
Our hostesses for the week are Steph, Spike, Jaime and Jessica, just click on their names to check out the recipe or you can get this fabulous book yourself by clicking here.
Yours came out perfect! So delicious looking! They are a choco-holics dream!
Love the fork-photo — makes me want a bite of chocolate with my coffee.
A
Your tarts look perfect! Mine didn’t get that beautiful crackly top… I guess I messed up the filling somehow.
Totally agree that the biscotti are necessary to cut through all that chocolate, BTW.
Wow – those look seriously intense. I’m glad your biscotti came through in the tart for you – my amaretti disappeared! Thanks for baking along with me this week.
Delish indeed!
Carmen
http://bakingismy.wordpress.com
Here is my corrected blog link:
Carmen @ http://bakingismyzen.wordpress.com
Chocolate Tart post:
http://bakingismyzen.wordpress.com/2012/02/21/twd-baking-with-julia-chocolate-truffle-tartlets-with-craisins-and-malt-balls/
You described the tartlets perfectly!! I love the papery crust on top and they were fudg-y. Smart thinking to make 4 tartlets. I only have 4 pans too, so I made three tartlets, froze half the dough, and made half of the filling recipe. Your tartlets look wonderful. I agree that these really do need the biscotti or some kind of cookie in them to break up the straight chocolate. We absolutely love these here, even though they were rich & VERY filling.
Those look fabulous. I made three, but wish I had made more!!!
This was definitely one to satisfy a chocolate craving!
I have to agree that this is for the true chocolate lover! Your tarts look great.
That first picture is perfect. It looks so oozy and gooey and just right!
Weren’t these tarts simply grand for us chocolate fiends? Yours look divine, nice work!
Yes, these tarts were about chocolate, chocolate and more chocolate. Mine did not get that wonderful crunchy brownie top, but I was pleased with the rich chocolate taste.