Bursting with rich, creamy chocolate flavour, these decadent bite-sized tarts are the perfect cap to a special meal.
Warm Chocolate Hazelnut Truffle Tarts
Tart Shells
325 ml (1 1/3 cups) all-purpose flour
30 ml (2 tbsp) granulated sugar
30 ml (2 tbsp) unsweetened cocoa powder
75 ml (1/3 cup) cold butter, cubed
50 ml ( 1/4 cup) 35 per cent whipping cream
Filling
150 ml (2/3 cup) 35 per cent whipping cream
1 egg
90 g (3 oz) bittersweet chocolate, chopped
5 ml (1 tsp) vanilla
50 ml ( 1/4 cup) finely chopped toasted hazelnuts, divided
Tart Shells: In a food processor, combine flour, sugar and cocoa; sprinkle with butter cubes. Pulse into fine crumbs. Drizzle in whipping cream; process until dough clumps together. Form tablespoonfuls of dough into a ball and press into 3-cm (1 1/4-inch) mini muffin or tart pans. Prick dough with a toothpick. Refrigerate for 15 minutes.
Preheat oven to 180 C (350 F). Bake tart shells for 12 to 15 minutes or until firm. Let cool in pan on a rack until just firm enough to handle; remove from pan.
Filling: In a small saucepan, heat whipping cream over medium heat just until steaming. In a bowl, whisk egg to blend. Gradually whisk in about half of the hot cream in a thin stream; whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened and just about to boil, about 2 minutes. Remove from heat; stir in chocolate and vanilla until smooth.
Place tart shells on a rimmed baking sheet; sprinkle half of the hazelnuts evenly into shells. Spoon filling into tarts. (Can be covered loosely and refrigerated for up to 1 day).
To serve, bake filled tarts in a 180 C (350 F) oven for 5 minutes or until warmed through. Sprinkle with remaining nuts; serve immediately.
Makes 25 mini tarts.
Source: Dairy Farmers of Canada.
