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Introduction

Classic Chocolate Truffle Tarts

Discover the ultimate indulgence with these Indulgent Chocolate Velvet Tarts, a dream come true for chocolate lovers. This delightful dessert combines a buttery, flaky crust with a smooth, rich ganache that melts in your mouth. Perfect for any occasion, these tarts are surprisingly simple to make, catering to both novice bakers and experienced chefs. Elevate your celebrations or enjoy a quiet moment with this luxurious treat that will leave everyone craving more!
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Ingredients
  

1 ½ cups (190g) all-purpose flour

½ cup (50g) unsweetened cocoa powder

¼ teaspoon salt

½ cup (115g) unsalted butter, chilled and cubed

⅓ cup (40g) powdered sugar

1 large egg, lightly beaten

1 cup (240ml) heavy cream

8 ounces (225g) dark chocolate (70% cacao), finely chopped

1 teaspoon vanilla extract

1 tablespoon brandy or coffee liqueur (optional)

Sea salt or cocoa powder for garnish

Instructions
 

Prepare the Tart Crust: In a mixing bowl, combine flour, cocoa powder, and salt. Add the chilled butter and use a pastry cutter or your fingers to blend it until the mixture resembles coarse crumbs. Stir in powdered sugar. Add the beaten egg gradually and mix until the dough forms a ball.

    Chill the Dough: Wrap the tart dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

      Preheat the Oven: Preheat your oven to 350°F (175°C).

        Roll and Form the Tart Shells: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Carefully transfer it to a tart pan (10-inch). Press the dough into the edges and trim any excess. Prick the bottom with a fork to prevent bubbling.

          Blind Bake the Crust: Place parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until set. Let cool completely.

            Make the Ganache Filling: In a saucepan over medium heat, bring the heavy cream to a simmer. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for about 2 minutes. Stir until smooth and glossy. Add vanilla extract and optional brandy or coffee liqueur for extra flavor.

              Fill the Tarts: Pour the ganache into the cooled tart shell. Gently tap the tart on the counter to remove any air bubbles.

                Chill the Tarts: Refrigerate for at least 2 hours, or until the ganache is set.

                  Serve: Before serving, sprinkle with a pinch of sea salt or dust with cocoa powder for a finishing touch. Slice and enjoy your exquisite chocolate truffle tarts!

                    Prep Time, Total Time, Servings: 40 minutes | 3 hours | 8 servings