Chocolate Truffle Tarts

Monday, September 07, 2009

Chocolate Trufle Tarts

Hanging out on Twitter late at night when I can't seem to figure out where sleep went has very very good outcomes. I get to talk to my favorite people as if they were just a few feet away and beside geeking out with Jen, ZenChef and Mark, I also get to talk gluten free with Shauna of Gluten Free Girl . I love the way she is gently coaxing me to push my own boundaries. These Chocolate Truffle Tarts for example are the pure result of an idea that Shauna unkowingly planted in my head one late night.

When we are having large gatherings of friends and family like this weekend, I always try to accomodate everyone's needs, especially when it comes to gluten free and low salt recipes since they directly affect me too. After weeks spent reading about my diagnosis last year and ways to eleviate the symptoms, I realized that a gluten free diet could help a lot with genetic diseases and there was not much around as far as treatments were concerned. Our diet is 90% gf to start with except when it comes to pastries. Even there, I take a small portion and ship the rest to the neighbors, family or friends.

I admit, beside the obvious desserts like macarons, ice creams, panna cottas and financiers, I rarely practice my gluten free flours to the most of their ability. I should, I know it. I clearly see a difference when I keep the salt and gluten under wrap. The attacks are far less and few in between, the strength a bit less violent and I recover faster from feeling on a rollercoaster for a couple of hours. Trust me, it's not only "not fun", it's rather debilitating when you are in the middle of work. And who likes to feel like they are on a plane 24/7 from the ringing and pressure?

Chocolate Trufle Tarts

Thus, hanging out on Twitter and chatting with people like Shauna gives me the necessary push to try making more gluten free desserts. I have played with gf mixes in the past and often ended up with a brick to cut or cement to chew. I knew it was my lack of practice, and time to persue the issue because there are millions (the gf Daring Bakers for a start) eating gf pastries that not only look good but taste great. I mean, just give a look at this pie!

I had the perfect oppportunity this weekend to tackle a gluten free dessert once again. There are full blown celiacs in our family and then there's me, who does not have the usual stomach reactions but who could benefit from a little tightening of the regimen here and there. I had just the ticket with Chocolate Truffle Tarts and since the filling is already gf, the only thing I'd have to work on was the chocolate crust. I put one of Shauna's recipes side by side with mine and went about tweaking.

Oh happy happy me! The result was exactly like the original. A crisp, deep chocolate flavored crust, filled with an amazing truffle like chocolate filling and topped with a rich chocolate ganache. If I had been looking for my chocolate cravings to be back all these weeks, well....I was surely not looking anymore with these. Decadent and rich without being heavy or coyingly sweet. My kind of chocolate heaven!

Chocolate Trufle Tarts

While I don't think about turning this blog into a complete gluten free one, and developing the gf recipes I want to make demands more than I can handle right now, I am looking forward to finding the right balance for you readers and us here at home. I can cheat about 10% and feel fine but I know I am also tempting my symptoms and playing with the good days. These tarts were the perfect place to start. Not a crumb was left on anybody's plates.

Chocolate Truffle Tarts:

Makes eight 4-inch tarts

Note: There are many gluten free flours out there that would work with this crust and I just used what I had available in the pantry. Here is a list of gluten free flours from which you can get inspired to try your own concoctions. For a non gf crust, use 1 1/4 cup all purpose flour instead of the 3 gf flours

For the chocolate crust: (adapted from Shauna's pie crust recipe)
1 stick (113gr) unsalted butter, at room temperature
1/2 cup (60gr) unsifted powdered sugar
3 egg yolks
pinch of salt
1 cup (160gr) white rice flour
1/4 cup (30gr) amaranth flour (you could use sorghum flour)
1/4 (40gr) potato starch
1/4 cup (20gr) unsweetened cocoa powder


For the chocolate truffle filling:
8 ounces (240gr) bittersweet chocolate
12 tablespoons (170gr) unsalted butter, at room temperature
1/4 (50gr)cup sugar
1/4 cup (60ml) strong brewed coffee
4 large eggs

For the chocolate ganache:
4 ounces (120gr) bittersweet chocolate
1/3 cup heavy whipping cream
2 tablespoons unsalted butter, at room temperature

Prepare the crust:
In a mixer, whip together the butter and sugar together until light and fluffy. Add the egg yolks and pinch of salt and mix until incorporated. Add the three different flours and cocoa pwder and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen it up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center. Place eight tart rings on a parchment lined baking sheet and set aside.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic. Cut out eight 6-inch-rounds into the dough and fit them into eight 4-inch tart rings. If the dough tears while you roll or/and transfer into the rings, just patch it with your fingertips. Line the dough with pieces of parchment paper, fill with pie weights or dy beans and par bake for 10 minutes. Remove the weights and parchment paper. Keep the oven at 350F.

Prepare the filling:
Place the chocolate in a medium bowland set aside. In a medium saucepan set over medium heat, bring the butter, sugar, and coffee together to a boil over medium. Pour the mixture over the chocolate and leave it undisturbed for 2-3 minutes. Gently whisk until smooth. Add the eggs, one at a time whisking quickly until the mixture is smooth. Divide the batter evenly among the tart shells and bake for 10 minutes.
Let cool completely.

Prepare the chocolate ganache:
Place the chocolate in a medium bowl and set aside. In a medium saucepan set over medium heat, bring the heavy cream to a gentle boil. Pour it over the chocolate and let sit for 2-3 minutes. Whisk until smooth and incorporate the butter at the same time until the ganache is completely smooth. Divide evenly on top of the tarts and snooth out with an offset spatula. Refrigerate until ready to eat.

98 comments:

Daniela said...

Hi,
can I just use wheat flour for this? It looks delicious and I'd love to try it.

Deeba @Passionate About Baking said...

Now that's a brilliant post Helen. I love twitter too for it's never ending banter, friendly solutions, and creative ideas! So what if I didn't win over macs...I've still got the mac attack twitter gang backing me. Love this tart; it's luscious and so accomodating. Wonderful. Buckwheat might just work in here too. Your pictures are splendid too, as always. What a feast!

Colloquial Cook said...

Question is, can gluten tolerants have it too? Oh, please, please, please :-)

I've taken to cooking with rice flour, it's fun!

Tartelette said...

Daniela: yes you can, substitute 1 1/4 cup all purpose flour.

Dana said...

That dessert looks absolutely heavenly. Anyone I know would love a slice of it, gf or not!

RecipeGirl said...

These are definitely so, so pretty. I haven't (knowingly) made any gluten free desserts at all. I'd love to try out some GF baking. You're post encourages me that GF baked goods can, in fact, be quite delicious!

Sunshinemom said...

Lovely, lovely, lovely!!!

Parita said...

Tart looks sinfully good Helen!

Rosa's Yummy Yums said...

Those tartlets must taste divine! Your pictures are fantastic! I really love the one of the whisk...

Cheers,

Rosa

alice said...

Stunning and beautiful as usual. I am also trying to bake more GF desserts for my friends with GF lifestyles including Shauna. It is really encouraging when there is no noticeable difference between a GF version and a non-GF version.

VeggieGirl said...

Gluten-free, eh?? YAY!! :-D

Erin said...

This looks delicious! I've been on a GF diet since December, and have been able to do a pretty good job with GF baking, but it's nice to see posts like this. I've really liked using millet flour- it's sweet, and has been a good substitute in brownies and cakes. I'm definitely trying this crust recipe!

oneordinaryday said...

I am so hungry for chocolate now! These look incredible.

Lauren said...

I think that gluten free is only hard if you let it be - These tarts are proof - Delicious! Good Luck with everything gluten free =D.

Rita said...

Oh, these look so delicious! The photos are lovely, as usual...

Dr. Jean Layton said...

So Lovely! and listening to Shauna will never steer you wrong.

Liska said...

How wonderful it looks for someone who loves chocolate. I must give it a try. I love the picture of chocolate dots, so cute!

simply blogged said...

Love the new look here.

Hilda said...

I am salivating looking at these. The best pecan pie I ever made was with a gf crust and Elise Bauer's recipe for not too sweet pecan pie. It was for a friend who is not a full celiac but has allergies to wheat & dairy. I'm sorry about the Mesniere's but am glad you can find ways to alleviate it and remain a gourmande.

Anh said...

Love this post. I have been eyeing out for a GF free tart recipe for my friend. I will link her here!

patti said...

These look SO good! Do you have straight sided tartlette pans or did you do these in rings? I think the straight sides look so pretty!

My son and I are making a chocolate cake from Julia Child's MTAOFC vol 2, there is no flour in it but there is cornstarch. Don't know if that has gluten or not since no one I cook for has trouble with gluten...if it turns out well I would share the recipe with you if you would like!

Alexandra said...

Sinfully rich chocolate darkness arrives! Truffle tarts, with the bonus of being gluten free....pushing boundries, don't you just love it?

Austin said...

Helen this is lovely! I've been on a caramel addiction recently and now im thinking about ways to add it into this :) maybe some caramel between the ganache and filling. Thanks for the post!

cheri said...

My aunt has meniere's I'll have to pass this on to her about GF helping. These tarts look wonderful. Your photography is always amazing!

My friend is GF and I am always looking for desserts I can serve. This is next on the list.

Sallie said...

Helen: Once again, you have me salivating. Especially, since I am now gluten free. Has not been easy, but much better than suffering the consequences of eating gluten. This recipe looks fantastic as only you can do. You are one of the most inspiring cooks I know (through the wonderful world of the internet). I hope to meet you one day as I live close by.

veron said...

I'm glad you are finding that you can control your symptoms with diet. Looks like allergy related. I remember when I was drinking a lot of soy-milk my throat gets so sticky and my ears start popping a lot. I switched back to milk. This chocolate ganache tart sounds heavenly!

Tartelette said...

Veron: unfortunately it's not allergy related. Mesniere's is a genetically transmitted disease and pp on both sides of my family have it.

Austin: I thought about caramel too! I'd put it right on the crust before the fillig. It would be a lot easier to cut through without smashing everything down.

Valérie said...

I was not aware of your condition. Indeed, it sounds quite difficult to live with.

These tarts look marvelous, gluten-free or not! Glad to see your chocolate cravings have returned!

Mowielicious said...

Wow, those look gorgeous (going through my chocolate phase at the moment!)...

Julia @ Mélanger said...

Lovely tarts! I try to avoid Twitter as I'm afraid of how much time it would take up! But sounds like fun just being able to chat away with people from all over the world. I don't know anyone who needs to avoid gluten (lactose yes - my partner is Finnish, apparently very common there!) but this looks like something to try regardless!

Gaye said...

Tartelette
My younger brother had surgery for Menieres about two years ago. He still tries to follow the low sodium diet. But the surgery for him was great. I hope you are able to get it under control.

Zoë Power said...

Wow, Wow, Wow - can't wait to try this. Your photography is just so beautiful!

Anna (londonfoodieny) said...

oh my oh my! those look incredible. You should enter in this weeks BSI(bloggers secret ingredient) challenge which just so happens to be chocolate :) http://www.londonfoodieny.com

Cakelaw said...

What a delicious looking tart - and gf too!

Mimi said...

Until my daughter's friend was diagnosed with celiac's last spring, I didn't know about GF baking, now I'm always on the look out for something fabulous to cheer her up with. Can't wait to share this with her.

tokyoterrace said...

Wow- this looks rich and intensely chocolaty. I love desserts like this for their texture and luscious flavor. It is so amazing that this is gluten free!

tokyoterrace said...

Wow- this looks rich and intensely chocolaty. I love desserts like this for their texture and luscious flavor. It is so amazing that this is gluten free!

Brian said...

These look absolutely delicious. Thank you for posting an incredible gluten free dessert.

swallowtail said...

I must say, you pack a lot into a post. And, I love every word of it. My son was diagnosed at 8 years old, with Type 1 Diabetes (Juvenile onset). He recovered completely, has never been re-hospitalized, and we embraced a diet and lifestyle to support him. I never used "diabetic" food, ie "sugarless." Instead we made food "from scratch" and never purchased or used "white" ingredients such as sugar & flour. He is now on his own, grown tall and lean! No matter what the diagnosis, one finds their own way, and this post reminds me once again, it can be done with joy and "good taste!"

Lori said...

I think there should be a better name for gluten free desserts. I dont know why- but I think it should be a prettier name like Wheatless Wonders or Seriously Yummy minus Gluten... or you know something like that. It could be your next book Helene.

My friend has periods of vertigo- I need to mention this to her. Thank you for sharing.

Mallory Elise said...

trop chouette!

i had no idea you were gluten free too :)

el said...

Thanks for the info about gluten free. And sorry to hear about the ear problems. It must be very frustrating.
The chocolate desserts do, however, look quite healing.

Julie (Willow Bird Baking) said...

It looks just lovely, and not a bit less delicious for being gluten free!

shaz said...

What decadent tarts! One of my best friends is on a GF diet too, so these would be perfect. Thanks for sharing. (How do you get your tart shells so perfect? Or is that a trade secret?:))

Char said...

oh heaven

Peabody said...

Oh swoon. My thighs hate you for this...but my tummy thanks you.

Katie said...

Oooh, chocolatey goodness! :)

Jamie said...

A simply stunning tart! Wow! Perfect everything! And I also love twitter and my twitfriends who push me, dare me, give me ideas and answer my questions (like you!). After all, I had the courage to make your macs. Now I may have to make this fabulous chocolate truffle tartlet.

Katiecakes said...

They look utterly fabulous!

Katie xox

peasepudding said...

They look beautiful! I too have been dabbling in creating GF desserts since I have a friend who is GF but I have stuck to ground almonds only so far as my experience with GF flours has not been so good to date. You have inspired me to keep experimenting, thanks.

nandini.p said...

what a pretty looking blog... I love visiting here. The tart looks so beautiful.. i dont know if i will eat it if i make it.

Kate said...

How wonderful! I had recently discovered your blog AND recently been investigating possible celiac disease diagnosis. I look forward to upcoming recipes now that I know they might be things I can eat!

Eileen @ Passions to Pastry said...

I was diagnosed with Menieres about 15 years ago. It took 20 years and many, many different doctors to finally diagnose it. I guess you could say I'm in remission at the moment, fortunately. It can knock me off my feet at times. I have never done anything to change my diet. I know I shouldn't drink the amount of coffee I do. As far as the tarts, I'm ready to put the fresh fruits and berries of summer aside for chocolate!

ChichaJo said...

Those tarts look luscious! Chocolate on chocolate on chocolate...exactly what I love :) And how wonderful you've been able to make them gf too!

Ash said...

I was thinking about making these! Yours just look beautiful!

Bridget said...

These look AMAZING! And, I ♥ that whisk photo!

Amy J in SC said...

Looks like it's time for chocolate! Thanks for sharing - the tart looks like a great home for many wonderful fillings.

Angie's Recipes said...

Absolutely delish...and the pictures are perfect.

Angie's Recipes

Patricia Scarpin said...

I'm glad to hear you can find ways of making the sweets you love - we all love them, actually - without suffering. These tarts are so silky, yum!

Thas said...

Hi Helen,
I stumbled across your blog by accident, now I am glad that I found your blog. i feel like I have stepped into the dessert paradise.
Needless to say amazing recipes and brilliant photography. I could just look at your blog, its truly mesmerizing. Have fun baking!

Cheers
Thas

Jen Yu said...

Thank you for this! I'm sure Andrew will thank you for this someday too :) It's good to know those geek sessions can lead to something other than wasting time! a ha ha! Shauna is indeed an inspiration, but so too, my dear, are you! xxoo

tara said...

I REALLY need to start staying up late. I am missing the best chats!

Amy J in SC said...

Does the rice flour have to be white? I picked up brown. :-[

Poires au Chocolat said...

I had a leftover plain shortcrust tart crust sitting in a tin from yesterday when I read this - so I filled it with the chocolate truffle filling. I just had a slice with some whipped cream and raspberries fresh from the garden and the filling is sensational - thank you!

Also, I can't thank you enough for putting the metric measurements in - so many american recipes I've tried seem to turn out funny from weird conversions.

Aran said...

perfect! i have been thinking about our twitter conversation too and wrote a gf chocolate recipe that i need to test. delicious for the changing season!

Trissa said...

I'm sorry to hear about your condition. I know how it must feel as I have also been afflicted with an autoimmune disease for over 15 years. I read one of the medications for your disease was dexamethasone. I recently had to take that as well and it is no fun! But anyway, it seems like this hasn't stopped you from making your beautiful desserts! You are truly an inspiration. Keep it up!

Trissa

Tartelette said...

Amy J: I want to say yes, but I have not tested it instead of white rice flour so don't take my word for it.

Trissa: so far meds are cortisone shots. Not pleasant either and side effects suck but they are only 3 times a year. Drs. wait for the attacks to be more frequent and more violent before operating. Oh joy!

Abby said...

I had no idea! You are amazing, woman, baking all these treats and not being able to eat them. I'm glad you've been able to work something out that doesn't make you feel badly. You deserve a treat!

simplesong said...

amazing! and i know i'm really late for this but LOVE the new blog design!

Irene said...

I'm late to the party, but I love these chocolate and white shots -- perfect to focus on the dark, chocolaty goodness. Oh, amazing. Also what's amazing is that you are almost all GF! That's what I call will power! :)

Philo said...

Tes tartelettes sont gourmandes comme tout

Nutmeg Nanny said...

Chocolate truffles in tart form...delicious!!!

Snap_deb said...

This recipe sounds fantastic. I'm not a coffee lover at all and was wondering if the coffee may be substituted for something else?

Tartelette said...

Snap_deb: although I can't vouch for the income, you could try substituting with milk or hot chocolate.

---------------------------------
Thank you everyone!

margot said...

Oh, these look so delicious! The photos are lovely.
Margot

FeistywithFlavor said...

These look fabulous and being gf is just a double treat. Great recipe!

Eléonora said...

Ah chocolate, all soft and delicate. We love and adore.

Ah le chocolat, tout en douceur et délicatesse. On aime et on adore.

tracieMoo said...

Chocolate has got to be the best comfort food! They look really amazing. I've got to try this out soon!

tracieMoo said...
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tracieMoo said...
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Moonberryjuice said...

I've been on a chocolate craving all week, and struggling to run to the kitchen and make these... they look so yum!

Avanika [YumsiliciousBakes] said...

This looks great! I'm soo trying the non GF free version of this!!

fanny said...

I do love a good chocolate tart. yours looks delicious.

can't wait to try the gluten free chocolate crust.

xx fanny

NB said...

hi - i have a question -
if i want to make one 9 -inch tart - do i need to change the quantities?
thanks,
beuatiful post

Kevin said...

Those chocolate tarts look so good! Great photos!

vintage simple said...

Passing these on to my friend who is on a gf diet..! And love the contrast of the chocolate against all that white - beautiful!
-maria

Amelia PS said...

adorable and they must be heavely

Christine Medifast said...

When I first looked at these I right away began thinking, these will destroy me. Nice to see that they are gluten free! I too struggle when I eat a lot of things filled with gluten so it is a good find for me.

This will be something I have to try out with my husband. He hates that we eat a lot of the same desserts lately, so this will be a great switch up for him.

Thanks for sharing this,

Christine M.

Anonymous said...

Your photographs are so beautiful. There are hundreds of food blogs these days, but very few that stand out the way yours does.
Well done!

Eva said...

Hello,
I just wanted to thank you for this recipe- I made one big tart in a spring form pan and it was so good and not too sweet (with some lightly whipped cream on top instead of the ganache.) And I wanted to tell you what a lovely space you´ve created here-- isn´t it strange how a blog is created out of nothing? (Nothing and hours and hours of work) Anyway I´m sure you know that by now, but thank you for sharing your work with the world!

HollowPeas said...

Helen,

Thank you so much for this recipe! I made the non-GF version and added fresh raspberries to the tops for a wedding shower this weekend. They were an enormous hit, and they were devoured by adoring bridesmaids. My pictures are no where near as beautiful as yours but the tarts themselves were very photogenic :-) Thank you so much for your constant inspiration to food bloggers, photographers, and cooks everywhere.

Sanny said...

made this over the weekend and it was ridiculously good! how do i convert the recipe for a 9" tart pan?

Helene said...

Sanny: just do the recipe steps in a larger pan. Baking time increases by 5-8 minutes for the dough and the filling.

Anonymous said...

hi helen,
how many grams is 1/3 cup heavy cream? thank you sooo much!
gaia

Helene said...

Anonymous: it's about 80gr.
For future conversions, check out this tool from Gourmet Sleuth.

Foodie said...

Hi Helene! Just wanted to thank you for your beautiful blog :) I made this last night and it was DIVINE!

The Doux Project said...

Hey,

Have you tried this with an 8" pie dish? Do you think it would work?

Helene said...

The Doux Project: I have not made it in an 8-inch tart dish but I think it would work.

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