Chocolate Truffle Tartlets: Baking with Julia

The second recipe chosen for February for the Baking with Julia group definitely had me a little more excited than the white bread recipe that we tried a couple of weeks ago.  I had the 4 1/2 inch fluted tart pans required for the recipe, and since I needed something rich and chocolatey to serve my special someone on Valentine's Day, this was perfect.  

It wasn't hard to decide whether to use store-bought or homemade biscotti for this recipe.  The biscotti is what gets mixed with chunks of two different kinds of chocolate plus a third kind that is melted with butter, to make the filling.  I love to make biscotti and I was long overdue for making some.  I had printed out a recipe quite a while back, and it had been sitting on my counter for months begging to be made.  The recipe is for Coffee-Hazelnut Biscotti, a recipe created by Dorie Greenspan which I found here.  

I was a little worried whether these biscotti would work OK in the tartlets, because they were a bit crunchy.  I had used Hodgson Mill Stone-Ground cornmeal in the biscotti, and it is a little coarser than good 'ole Quaker Corn Meal that comes in the blue & yellow cardboard tube.  The biscotti were perfect w/ my coffee in the mornings though, and I was so happy to have a small stash of biscotti again.  Hubby thought they were a bit too nutty tasting, so he didn't bother them much (he's not a coffee drinker, but is known to steal my biscotti to nibble on if they're to his liking).

I made up my biscotti on Friday and then made the tartlets on the following Monday.  I was a little nervous about making the chocolate dough for these tartlets, so I was thrilled to see a link to a You Tube video, in our P & Q post, which showed the episode on PBS TV in which David Ogonowski, the contributing baker for this recipe, makes the tartlets for Julia Child.  I felt kind of bad that I had succumbed to my desire to see exactly how he did it, and therefore provide myself unfair advantage in making this recipe, but any guilty feelings I had quickly disappeared.  The video was very helpful, and it made me feel more at ease after having watched David make the tartlets.

I felt more confident after watching how easily David made his chocolate dough, but not so confident that I was going to combine my flour, cocoa powder, salt, etc. together in a pile on my counter and then plop the egg and water into a well made in the middle.  I opted to mix by hand, but I cheated and did it in a glass bowl:)  Richard Prince, the instructor for a pie class I took once, emphasized that the best kitchen tool we have is our hands, so I figured my hands would give the best results for the dough.

The dough was definitely crumbly and not very cohesive when I first finished mixing it, but I squished it together the best I could, preparing two packets of dough to be chilled, one for the fridge for 3 tartlets now, and one packet for the freezer, for 3 tartlets (a different kind) later.

The dough was rather sticky and delicate for rolling into little circles to fit into the tartlet pans, but I just mustered all the patience I could, and worked slowly and carefully.  I did have to do some patching, but it wasn't too bad.  I was just making sure that I didn't have any thin spots in my crusts in case the filling would leak through. 

   

The hardest part of the filling was all the cookie and chocolate chopping.  Cracking all the eggs and melting more chocolate with butter was also time consuming.  It makes my back ache just talking about it:)  I'm glad I was only making half of the recipe!  

I thought the swirling together of the beaten egg yolks and the melted chocolate mixture was so pretty.  I was mesmerized by it, and could've stood there quite a while watching it play together in the bowl.

These looked good enough to eat already!!  I almost didn't bake them, and wanted to just start eating the filling, with its chunks of chocolate and bits of coffee-hazelnut biscotti.    

They baked up in the oven for about 13 or 14 minutes.  I went just a bit longer than the time in the book, because they still looked wet on top, not dry.  

I wanted to make them special for Valentine's Day so I pulled out some as yet unused stencils I had picked up last year, and used confectioners' sugar to dust heart patterns on our tartlets.  

I added a sliced strawberry to the top of each one, since several people commented that it was rich and it needed something to break up the chocolate flavor.  I just can't do ice cream in the middle of winter when the average temperature is 40° outside, so I decided on fruit instead.  Raspberries or strawberries seemed a suitable substitute.  

I finished baking my tartlets off early in the afternoon and after they had completely cooled I covered them, and placed the pan in the fridge so they could firm up a bit if needed.  Then I let the tartlets come to room temperature while we ate dinner.  

We didn't speak much during dessert.   We just kept mumbling, 'Mmmmmm,  Mmmmm'.  The biscotti I made worked perfectly in these tartlets.  We couldn't even detect the crunchiness from the cornmeal.  The tartlet filling was firm, but really smooth and truffle like.  We were so stuffed after eating them, we thought we would explode.  They were very filling!  We split the third one for dessert the next night and it was just as good.

If you'd like to see how these tartlets turned out for others in the group, then click here.  If you'd like to make these tartlets for yourself, our hosts for this recipe are Steph of A Whisk and a Spoon, Spike of Spike Bakes, Jaime of Good Eats 'n Sweet Treats and Jessica of Cook Book Habit.  I believe they will all have the recipe included in their blog posts for February 21.  

Until March 6, when we get to make Rugelach!  

Raspberry Almond Tartlets: Modern Baker Challenge

I was snooping around on the Modern Baker Challenge site a couple weeks ago, and I noticed that it looked like one of the tartlets from the Sweet Tarts and Pies section didn't get taken by anybody to make.  I thought it would be a shame if nobody made those wonderful sounding tartlets.  Actually I didn't have the book at the time (I later got it from the library), so I couldn't even look at the recipe, but how could something called raspberry almond tartlets not be scrumptious.  I timidly typed a message saying I would bake them if no one else had claimed them.  Yea!, Phyl responded and said he had assigned them to me.  I was so excited to be baking & posting about something other than bread.

It was the perfect tartlet recipe, as it called for almond paste, raspberries and sugar, several of my favorite ingredients.  As luck would have it, I had exactly 4 ounces of almond paste in the freezer in a glass jar that was left over from a previous baking project.  I used Smucker's Simply Fruit (Raspberry) for the seedless raspberry preserves called for in the recipe.

The crust for these tartlets was made from the Sweet Tart Dough recipe found on page 160 of Malgieri's book The Modern Baker.   I made the dough the day before the tarts, although I wondered how long the dough was required to be refrigerated before you could use it.  This was only the second time I had used my old Hamilton Beach food processor to make a dough.  I'm amazed at how easy it is to put dough together with a food processor.  It's not so fun to wash all the nooks and crannies of the processor bowl later, but I think it's worth it to save the time.  It only took maybe 10 mintues to put the dough together using the food processor. 

Into the fridge the disk of dough went until the next day....

Before working with the dough, I read very carefully page 162 in his book re: rolling tartlet crusts, because I knew this dough could be hard to work with if I didn't do it correctly.

They should mention in this section, I think, that when you go to knead the cold dough that it will break and crumble a bit at first, before you're actually able to knead it.  But it did soften in my warmish hands, and after it did, I flattened it and used my pastry scraper to divide it into 3 pieces. 

Rolling out the dough and cutting the 24 circles was the most time-consuming part of the whole recipe, taking me maybe 45 minutes to do.  I put the tartlet pan full of dough circles back into the fridge for 45 minutes to chill before finishing.

The almond filling for the tartlets was very simple to mix up, using the food processor again.  I bought a package of Driscoll organic raspberries that contained HUGE berries.  The berries were so large that I laid them on their sides inside the little crustlets and squished them down slightly.  Just for fun, to see if they would be any different, I put a frozen raspberry into four of the tartlet crusts.  However, when I took all of the tartlets out of the pan to arrange on a rack to cool, I forgot which ones had the frozen berries.  Ooops, oh well, they've all tasted wonderful so far so I don't see why you couldn't use frozen berries in the winter.

There was plenty of the almond filling so I put more than 1 scant teaspoon into each crust.  It was probably closer to 2 teaspoons into each tartlet.  I was running low on sliced almonds, and that's why each tartlet isn't completely covered in almond slices, but I think they were just so delicious it didn't matter.

I'm glad it was nearing the end of the day, because I could have kept eating and eating these little things.  So very good with tea or coffee!  I think these would be a great hit at any family gathering, or baby shower or bridal shower.  They do take a bit of time, but are worth it for the raspberry & almond lovers out there.