Ingredientes para Dark Chocolate Truffle Tarts
- All Purpose Flour
- White Sugar
- Unsweetened Cocoa Powder
- Unsalted Butter
- Whipping Cream
- Brazil Nut
- Jumbo Egg
- 8 ounces bittersweet chocolate, chopped
- Orange Liqueur
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Cómo preparar Dark Chocolate Truffle Tarts
- Preheat oven to 350°F (175°C).
- **Make the tart shells:** In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, and ½ cup granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Gradually add ¼ cup ice water, mixing until the dough just comes together. Do not overmix.
- Press the dough into a 12-cup mini muffin tin or individual tart shells. Prick the bottom of each shell with a fork.
- Bake for 12-15 minutes, or until the edges are set. Let cool completely in the tin before removing.
- **Make the chocolate filling:** In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer.
- In a separate bowl, whisk 1 large egg. Slowly whisk in ½ cup of the hot cream.
- Pour the egg-cream mixture into the remaining cream in the saucepan.
- Cook over medium heat for 2 minutes, stirring constantly, until the mixture thickens slightly. Do not boil.
- Remove from heat and stir in 8 ounces bittersweet chocolate, chopped, and 1 tablespoon orange liqueur (optional) until smooth and glossy.
- **Assemble the tarts:** Place ½ cup finely chopped Brazil nuts into the bottom of each cooled tart shell.
- Fill each tart shell with the chocolate ganache.
- Bake for 5 minutes in the preheated oven.
- Sprinkle the remaining ½ cup chopped Brazil nuts over the warm tarts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
81g
Carbs
10g
