‘Intensely, unmistakably, and irresistibly chocolaty’ is what Dorie has to say about this recipe.
TWD is all about chocolate this week. We baked Chocolate Truffle Tartlets which is a real treat for all the chocoholics out there.
I found this recipe very easy to work with. I made the dough a day ahead which I thought made it very easy to handle as it had enough time to rest in the fridge.The dough was very flaky and buttery just like a short bread cookie with a very intense chocolaty flavor from the dutch processed cocoa powder.
The filling was silky and smooth however, the biscotti and the chopped up milk chocolate did add an interesting texture to it. I used Almond biscotti to give it an additional flavor which worked very well. The dark chocolate tart shell holds the creamy silky filling very beautifully.
I did not have individual tartlet pan so instead I baked one 9 inch tart. I just had to adjust the baking time.