Warm Chocolate Hazelnut Truffle Tarts

Name: Warm Chocolate Hazelnut Truffle Tarts
Yield: 24 tarts
Ingredients: Tart shells; 1 1/3 cups (330 mL) all-purpose flour; 2 tbsp (30 mL) sugar; 2 tbsp (30 mL) cocoa powder; 1/3 cup (80 mL) cold butter cubed; 1/4 cup (60 mL) 35 % cream; Filling; 1/4 cup (60 mL) toasted hazelnuts finely chopped; 2/3 cups (160 mL) 35 % cream; 1 egg; 3 oz (90 g) bittersweet chocolate chopped; 1 tsp (5 mL) vanilla extract

Bite-size tarts filled with a smooth chocolate filling are terrific little desserts to top off a celebratory meal.

Prep: 25 min
Cooking: 20 min
Refrigeration: 15 min

Yields 24 tarts

Ingredients

Tart shells
1 1/3 cups (330 mL) all-purpose flour
2 tbsp (30 mL) sugar
2 tbsp (30 mL) cocoa powder
1/3 cup (80 mL) cold butter cubed
1/4 cup (60 mL) 35 % cream
Filling
1/4 cup (60 mL) toasted hazelnuts finely chopped
2/3 cups (160 mL) 35 % cream
1 egg
3 oz (90 g) bittersweet chocolate chopped
1 tsp (5 mL) vanilla extract

READY FOR REWARDS?

Preparation

Tart Shells

: In food processor, combine flour, sugar and cocoa; sprinkle with butter cubes. Pulse until fine crumbs. Drizzle in cream; process until dough clumps together. Squeeze tablespoonfuls (15 mL) of dough into a ball and press into 1-1/4-inch (3 cm) mini muffin or tart pans. Prick dough with a toothpick. Refrigerate for 15 min.

Preheat oven to 350 °F (180 °C). Bake tart shells for 12 to 15 min 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 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 min. Remove from heat; stir in chocolate and vanilla extract 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 350 °F (180 °C) oven for 5 min or until warmed through. Sprinkle with remaining nuts; serve immediately.