There are a few modifications that I made, which I think helped make this tart simple and delicious! For the crust, I had read that a few people had trouble with the grains of sugar, the texture, the crust breaking and other such things. In a last minute inspiration, I exchanged the regular sugar for powdered sugar and found the crust to be perfect for pressing into the tart pan. Additionally, the yolks were ones that I had frozen over the past several weeks the many times I made buttercream frosting.
- 5 tablespoons butter
- 175 grams bittersweet chocolate, finely chopped
- 1/2 cup egg yolks (about 8 yolks)
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 60 grams white chocolate, chopped
- 60 grams milk chocolate, chopped
- 4 biscotti, chopped
- 1 recipe Chocolate Tart Dough
- Combine butter and bittersweet chocolate in a small saucepan over low heat. Allow the chocolate and butter to melt slowly, stirring constantly. Remove the chocolate from the heat when it is mostly melted, the last bits will finish melting as it cools. Cool to room temperature.
- Combine egg yolks and vanilla extract in the bowl of a mixer and beat yolks at medium speed until smooth. Reduce speed to low and gradually add the sugar. Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and become ribbon-like.
- Fold in a third of the yolk mixture to the cooled chocolate. Return the entire mixture to the yolk mixture and gently fold until they are almost completely blended. Add the chopped chocolates and biscotti, folding to incorporate the pieces. Pour into prepared tart pan lined with Chocolate Tart Dough.
- Preheat to 300F. Bake tart for 30 minutes or until top looks dry and filling it just set. Transfer to a cooling rack to cool before serving.
Chocolate Truffle Tarts are being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Steph of A Whisk and a Spoon, Spike of Spike Bakes, Jaime of Good Eats and Sweet Treats and Jessica of Cookbookhabit.