Chocolate Truffle Tarts

(For 4 tartlets 8 centimeters in diameter)
For Chocolate Bark:
. – 75 gr. Butter without Salt
. – 40 gr. Glass Sugar.
. – 2 egg yolks.
. – 15 gr. of cocoa powder.
. – 110 gr. Flour.
. – 60 gr. cornstarch

Chocolate Truffle Tarts

For the chocolate truffle filling:
. – 60 gr. Black Chocolate.
. – 40 gr. Butter without Salt
. – 15 gr. Sugar.
. – 30 ml. Coffee.
. – 1 egg.

For the Chocolate Ganache:
. – 60 gr. Black Chocolate.
. – 50 ml. of cream.
. – 1 tablespoon unsalted butter Salt

To prepare the crust, beat the softened butter with the sugar until fluffy and smooth cream. Next add the egg yolks and a pinch of salt, continue beating until fully incorporated. We incorporate two types of flour and cocoa powder and mix lightly. We pour this mixture on a lightly floured surface and work it with your hands until a homogeneous mass. Try not to work it too much, otherwise the end result would be a harder crust.

Finally wrap the dough in plastic wrap and put it in the refrigerator for about 40 minutes. After this time extend the dough on the marble and smoothed until a thin thickness, cut the dough into circles about 2-3 inches above our rings and put it into the hoop (previously we will have to cover our hoops with baking paper ), breaking up a little dough when placed inside the ring do not worry, fingers pressed and glued the broken pieces of dough. We’ll have to put some weight pulses to prevent the dough rise too much, (in my case a few chickpeas).

Oven at 180 ° C for 10 minutes. After this time, remove and reserve. To make the filling, chop the chocolate and reserve in a bowl in a saucepan over low heat put the butter, sugar and coffee, stir and wait until boil, remove from heat and pour this mixture into the bowl chocolate, beat by hand until chocolate is melted and left a smooth cream. Then add the egg and beat until incorporated. Pour the filling into equal parts on the tartlets leaving approximately one centimeter in the upper unfilled. Tarts we put in the oven another 10 minutes. After this time out of the oven and set aside.

Once the cakes have cooled to ambient temperature to begin to prepare the chocolate ganache, chop the chocolate for it and miss in a bowl. Moreover we put in a saucepan the cream to boil and when we pour into the bowl of chocolate, mix gently until the chocolate is almost melted, at this point add the butter and finished mix until chocolate cream smooth and shiny. We can only fill the top of our cakes and reserve in the fridge until you are going to serve.

A chocolate filling with a slight taste of coffee that will surely delight the chocolater. Undoubtedly the most spectacular cutting ….. will not go unnoticed!!