Best Truffle Filled Cookie Tarts Recipes

CHOCOLATE PEPPERMINT TRUFFLE TART

Steps:

• Preheat oven to 350°F. Lightly grease a 9" round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
• In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® Bakers Bag are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
• In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
• Slice tart and top with whipped cream and dust with cocoa powder.

JULIA'S CHOCOLATE TRUFFLE TARTLETS

Steps:

• Line a jelly roll pan with parchment 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 six 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.
• When all of the shells are rolled out, chill them for at least 20 minutes.
• (Please see note in my Chocolate Tart Dough recipe regarding this step.)
• Center a rack in the oven and preheat the oven to 350°F.
• Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 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 temp to 300°F.
• •Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
• Allow to cool until it is slightly warmer than room temperature.
• Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
• 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.
• 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 10-12 minutes, until the tops look dry and the filling is just set.
• Remove to a rack to cool for about 20 minutes before serving.
• Best the day these are 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.
• Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
• Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
• So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
• Yeah, this was decadent.
• It was incredible the day it was served.
• The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
• I let it thaw at room temp for about 20 minutes before serving.
• I think I liked it better that way.
• Either way, it's an extravagant gut-bomb that is certain to please.

TRUFFLE-FILLED COOKIE TARTS

Steps:

• Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. , Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups., Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally., Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.