Warm Chocolate Truffle Tarts With Hazelnuts

This will make even a person who doesn’t care for chocolate, melt! Oh my, is there such a person? Nah!

 

Tart Shells

  • 1 1/3 cup flour
  • 2 tbsp. sugar
  • 2 tbsp. baking chocolate powder (unsweetened)
  • 1/3 cup cold and cubed butter
  • 1/4 cup 35-36% whipping cream

In a food processor, combine the flour, sugar and chocolate powder and sprinkle the cubed butter in. Pulse until it becomes fine crumbs and drizzle in the whipping cream until it all comes together. Squeeze tablespoons of dough into a ball and press into 1  1/4 inch mini tart pans. Prick dough with a toothpick and refrigerate for 15 minutes. Preheat oven to 350 degrees.

Filling

  • 1/4 cup finely chopped hazelnuts, divided
  • 2/3 cup whipping cream
  • 1 egg
  • 3 oz. bittersweet chocolate, chopped
  • 1 tsp. vanilla

In a small saucepan heat the cream until just steaming. In a bowl, whisk the egg and gradually pour in half of the cream whisking constantly. Whisk the egg mixture back into the saucepan. Making sure to continue stirring, cook until slightly thickened and almost to the boil. Remove from heat and stir in the chocolate and vanilla. Stir until well blended and smooth.

Bake tart shells for 12-14 minutes or until firm. Let  cool in the pan until firm enough to handle. Remove from pan. Sprinkle 1/2 of the nuts in the bottom of the tarts and spoon in the chocolate mixture. Finish off with the remaining nuts and serve warm.

One bite and you will be hooked and will not want to share……but you must. These are heaven sent!

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