Truffle Tartlets

Chocolate truffles that will never melt in your hand. Conveniently prepared in single-serving size. Enjoy these delectables at room temperature or chilled for a firmer truffle consistency.

Truffle Tartlets

Tartlet Shells
½ cup all purpose flour
1 teaspoon white sugar
¼ teaspoon very finely ground or pulverized kosher salt
¼ cup vegetable shortening
4-5 teaspoons ice cold water

Mix the dry ingredients in a medium mixing bowl with a fork. Using a pastry blender, cut in the shortening until the mixture resembles crumbs. Add the water, a couple teaspoons at a time and stir with a fork until the dough just comes together. Using your hands, form the dough into a disk, cover with plastic wrap and refrigerate 1 hour.

Truffle Filling
12 ounces semi-sweet chocolate baking wafers or chips
1 cup heavy whipping cream
6 tablespoon butter
2 tablespoon orange liqueur (optional)

Melt the chocolate, cream and butter in a heavy bottomed sauce pan over low heat until the chocolate is smooth. Stir in the orange liqueur off heat if using. Refrigerate chocolate mixture until it is peanut butter consistency, about 2½ hours, stirring occasionally.

Preheat oven to 375°F. While the chocolate mixture is cooling, roll the pastry dough to an 1/8-inch thick and cut 3-inch circles from dough, rerolling the scraps. Press into the bottom and up the sides of 2-inch tartlet pans. Place the pans in a jelly roll pan for ease when baking. Bake the shells for 12-15 minutes or until they are lightly golden brown. Overbaking is better than underbaking for these shells. The filling will fill 18 tartlet shells. You may need to make a second batch of tartlet shells to use it all.

Remove them from the oven and place the tartlet pans on a cooling rack for 10 minutes. Remove the shells from the pans after that, placing them on the cooling rack to cool completely.

Using a piping bag fitted with a large star tip, fill the bag with the truffle mixture and pipe into each shell.

Видео Truffle Tartlets канала Laurice's Kitchen