Tuesday, February 21, 2012

Tuesdays with Dorie - Chocolate Truffle Tart

First the dough...I made it a few days ahead in the food processor and it came together beautifully. I followed the dough instructions to the letter after watching the YouTube vidoes here and here.  The only deviation I made from the instructions was to use pie weights for the first 11 minutes of baking and then I took them out.


Frissage...(it's really hard to take a picture of yourself doing this! See the shadow of the camera strap?)


Ready  to roll...

Baked and ready to fill...

Next the filling...dark chocolate and butter


The filling was actually pretty easy to put together...


Et voila!  Sunday lunch dessert!


This tart was a huge hit and definitely fun to make.  I'll  file this one under "Desserts with WOW Factor".  The Sunday lunchers loved it and I took the leftovers to the office on Monday and it was a big hit there as well!  The contrast of the not too sweet shortbread-like crust to the lucious truffle filling was awesome.

Get the recipe from our hosts here,  here, here, and here.

Lessons learned:  I need a good kitchen scale!!  Why is it that chocolate is packaged in odd weights like 3.4 oz.?  Or a 14 oz. brick of dark chocolate isn't sectioned into 1 oz. squares?  Also, I'll use homemade biscotti next time or possibly try something else for the crunch.  The purchased biscotti were still visible in the baked tart but they didn't retain their crunchiness.


18 comments:

Im At Home Baking said...

Looks delicious! I found my chocolate in the 1 oz squares thankfully. I hate when you have some odd weighted stuff.

Cathy said...

Your tart looks lovely. My daughter bought me one of these and it works great for taking pictures of yourself. : )

http://www.amazon.com/Joby-GP1-A1EN-Gorillapod-Flexible-Tripod/dp/B000EVSLRO/ref=sr_1_1?ie=UTF8&qid=1329837708&sr=8-1

Stephanie B said...

I recently got a simple, inexpensive kitchen scale, and I have to say, it's been indispensable! Totally worth investing a few dollars :)

tierneymarie said...

These tarts are definitely a very impressive-looking dessert. Yours especially! My biscotti (homemade) didn't retain it's crunch either, which I think is what was most disappointing to me in this recipe. I (finally) got a kitchen scale last month and I wonder how I lived without it all this time. It just makes everything so easy and precise.

Heather said...

Your tart looks delicious!

Jane said...

The tart looks great! Kitchen scales are a plus. Happy baking

ferda said...

Beautiful tart! I can not think of baking without a kitchen scale.. It will make your baking life easier..

Lynn said...

I love your step by step pictures and your headline font. I need a kitchen scale too!

iluvsweets said...

Lynn..the name of the headline font is Syncopate...

Cher Rockwell said...

I started using a scale last year & it was revolutionary...
Your tart looks great.

Gretchen Noelle said...

Lovely job! I echo the fact that my homemade biscotti did not remain crunchy per se. I think there is a bit of texture difference, but not tons.

Wendy (pinkstripes) said...

Yeah, a kitchen scale is a must. Your tarts look wonderful!

Liz said...

Your Sunday lunchers are lucky to have you baking for them! I used amaretti, which are really crunchy normally, but once baked in the tart they lost their crunch, so I don't know if anything could have stayed crunchy in this tart!

Lisa said...

Great photo documentation. I have a kitchen scale and it's especially useful for chocolate and butter.
-Lisa

Baking is my Zen...sweet nibbles for the soul said...

Great photos! I agree with you...this tart has a WOW factor.

~ Carmen
http://bakingismyzen.wordpress.com

Sara said...

I also agree about the scale. My baking has improved so much since getting one. I convert normal volume recipes to weight and i dirty less dishes too.

Julia said...

Your tart looks great. I seriously need to get a scale. I think it will be my next kitchen purchase.

Guyla said...

A kitchen scale is a good investment. It takes away some of the guess work. I used amaretti instead of biscotti and they totally dissolved but gave a lovely almond flavor to the filling.