Chocolate, truffles, and tarts. Separately, three of my favorite things, but together they make something so out of this world, you might cry when you eat this. I swear.
I came across this recipe while searching the web for a gluten-free chocolate pie crust for a boring old chocolate pie. Once I read through the recipe I knew I HAD to make this. It is the most decadent desert I have ever had and it also got me into reading Tartelette's blog.
So to just dive into it: I found the dough to be a little finicky. I did substitute amaranth flour with teff flour but I don't think that was the issue. The first time I tried rolling it out when it was too soft then I left it in the fridge for too long. I've made this a few times now and the most effective way I found is to roll it out between two sheets of wax paper with a little cocoa powder sprinkled on both sides to ease unsticking. I then popped it in the fridge to firm up a little. I unstuck one side of paper and placed it over the tart dish carefully removing the second sheet while pressing it into the dish.
The filling and the ganache are absurdly easy to make. There is no worrying about the chocolate seizing up while on the double boiler because it is never even exposed to heat.
I fudged a little and needed to reheat it. I hate microwaving chocolate so I used a double boiler. So yes I lied about never being on the stove. My bad.
The recipe is rather large for my little tart dish so in the left corner of this picture you can see tiny ramekins. Instead of rolling out more dough, I simply took a little ball of dough and pressed it into the bottom and sides until I liked the thickness.
This recipe is going to majorly knock your socks off and everyone who eats it. I think I received more compliments on this than anything else I have ever made.
Oh and it really needs to be refrigerated throughly after baking otherwise the truffle and ganache consistency won't be quite right.