Add the water, a couple teaspoons at a time and stir with a fork until the dough just comes together. Using a pastry blender, cut in the shortening until the mixture resembles crumbs. Mix the dry ingredients in a medium mixing bowl with a fork. ¼ teaspoon very finely ground or pulverized kosher salt.These tartlets can be served at room temperature for the best flavor and texture, or they can be refrigerated for a few hours for a slightly firmer consistency. The shells should be completely cooled before the truffle filling is piped in to keep the chocolate from melting. The pastry falls out of the pan without effort. But there’s no need to spray or grease the tartlet pans, even if they aren’t non-stick. To facilitate an easier transfer from the cutting surface to the tartlet pan, roll the pastry on plastic wrap rather than directly on the hard surface.ĭocking or pricking the pastry will help keep it from puffing up or shrinking when it’s baked. We’ll be cutting 3-inch pastry circles to press into the tartlet pans.
And the last thing you want is someone setting down a half-eaten truffle. Remember, this is truffle filling, not mousse or chocolate cream.
Anything bigger and-yes it seems impossible-it’s just too much chocolate to eat at once. These will be 2-inch tartlets, nothing larger. The guides, fitted on the pin, rather than attached to the flat work surface, allow you to roll the dough in any direction without worrying about rolling a thin spot or beveling an edge.Īs cliché-ish as it sounds: size matters. A bakers pin with 1/8-inch rolling guides works the best here. For these shells, we’ll be rolling the pastry to an 1/8-inch thick. Rolling the pastry to an even thickness is vitally important for these tartlets. Like all pastry, the texture is improved with a short stay in the fridge. Because the tartlets are so small, shortening is the preferred fat, rather than butter, and of course, ice cold water, barely any of it, bind everything together. They can also suffer from salty pockets in the dough if the salt isn’t ground superfine or further pulverized into a powder in a mortar and pestle. As a pastry, these shells can suffer quite quickly from over mixing and over working. The truffle filling practically makes itself, but the tartlet shells are another matter altogether. For this recipe, we recommend the baking wafers. You can use either semi-sweet chips or the semi-sweet baking wafers.
Only the best will do, and around here, the best is Guittard. No imitation chocolate or chocolate flavored candy (dipping chocolate) either. No Nestlé Toll House Morsels or store-brand chocolate, please. The chocolate matters, and it matter a lot. This impossibly smooth truffle filling is so easy to make, you’ll have to keep the smiles to yourself when your friends and family ooh and ahh over it. And lucky for you, it’s perfectly protected in a tartlet shell: no melty chocolate fingers. If it’s chocolate you’re craving, it’s chocolate we’ve got.
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