This fortnight’s Tuesdays with Dorie recipe was Chocolate Truffle Tartlets, on page 382-383 of Baking With Julia. This recipe gave me the opportunity–finally– to open and use the box of mini-tart molds that I purchased in the summer of 2003. Sometimes when I shop for baking items my eyes are bigger than my pantry, so to speak. Here’s a partial list of the other baking pans that I have purchased over the years and not used (yet!):
- metal mini-brioche pans
- perforated metal baguette pan
- ten-inch square stoneware baking dish
- stoneware ring pan
- disposable broiche pans
- disposable panetonne papers
- mini bundt pan
- mini muffin pan
- rectangular tart mold
- 12.5-inch cake pan (purchased after randomly seeing a Martha Stewart segment about this recipe)
- quiche pan
- rectangular tart pan
- assorted cookie cutters (I have never made roll-out cookies)
- star-shaped mini pie mold
I hope that participating in TWD will give me the opportunity to use most of these pans, although I’m sure that I’ll acquire a few more along the way!
I like this recipe but wasn’t wowed by the tartlets, though I suspect that this was my fault because I think I baked them too long. I loved the chocolate crust. I haven’t had great luck with pie crusts in the past, and the one time that I tried to make a tart–over ten years ago–the crust was hard, brittle, and not very tasty. I used the food processor to make the crust, and found that I, like many other TWD bakers, needed a little extra water to make it come together (in my case about 1.5 tablespoons). I chilled the dough overnight before rolling it out, and had no trouble working with it at all. I had lots of extra dough once my pans were lined, probably enough for another tartlet if I had another pan. I baked the trimmings at 350℉ for about ten minutes. They were really tasty, both flaky and crumbly as the recipe promised, and though I had planned to crumble them over ice cream my husband, son and I ate them all up almost immediately.
The filling came together easily. I’d never beaten egg yolks and sugar to the “ribbon” stage before, and enjoyed that moment of kitchen alchemy. I had hoped to make my own amaretti or biscotti, but ran out of time, so I used hazelnut butter cookies that I was able to buy individually at Whole Foods. I had enough extra filling to fill two small au gratin dishes, which I baked along with the tartlets.
I had trouble telling when these were done, and probably left them in the oven for around 15 minutes. In retrospect, I should have taken them out sooner, as the filling seemed a little dry–I think that I was intimidated by the raw-egg factor. The flavor was excellent, though, and I would make these again. I would probably make a larger tart, to be able to serve smaller portions, and would either try amaretti or nuts, perhaps toasted pecans, as a mix-in.