Wednesday, April 25, 2007

Chocolate Truffle Tarts

While surfing the net I found this recipe on Vicious Ange's blog, I'm crazy about chocolate and decided to give it a try.
Our local supermarket discontinued Oreo cookies and I couldn't find any reasonable alternative so I made the pie crust from scratch. I don't have 8 cm tart pans so I used 4 12 cm ones. You can only eat half :-)
As Ange states on her blog the filling is way too much for the tarts, we used it the next day over pineapple slices and topped with some whipped cream!

Here's my version of the recipe:

225 grams flour
2 tablespoons cocoa powder
150 grams unsalted butter
2 tablespoons sugar
2 tablespoons cold water

300 ml whipping cream
1 teaspoon vanilla extract
250 grams dark (over 70%) chocolate, roughly chopped
300 grams raspberries
1 tablespoon icing sugar
cocoa powder to dust the tarts

Making the crust:
Preheat your oven at 190 C.
First sift the flour and cocoa, cut in the butter and add enough water to make a smooth dough. Let the dough rest in the fridge for at least 15 minutes, roll out and put in the buttered tart pans. Cover the dough with parchment paper and blind filling (I use beans for that) and bake for 15 minutes, remove the filling and parchment paper and bake for another 10 minutes. cool down completely.

The filling:
Heat 200 ml cream in a pan with the vanilla extract and bring just below boiling point. Remove from the heat and add the chocolate, stir until dissolved and let this mixture cool down.

Crush half of the raspberries with a fork, and spread over the tart bases, fill the bases with the chocolate mixture. Cover and freeze for an hour or two. (Take them out of the freezer a half hour before serving.)

Combine the icing sugar and remaining raspberries with a fork until the sugar dissolves. Press the mixture through a fine sieve to remove the seeds (next time I make them I will do that for the filling too). Whip the remaining cream and swirl through the berry puree.
Dust the tarts with cocoa powder and top with the berry cream.

Everybody here loved them, but we all agreed that they were way too big :-) They could also be very nice with cherries soaked in brandy instead of the raspberries!

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