consigliato per te

  • in

    Chocolate Truffle Tart

    Smooth chocolate ganache fills a golden crust of pâte sablée in this Chocolate Truffle Tart. It’s the ultimate special occasion dessert!

    Chocolate Truffle Tart (a.k.a. ganache tart) is a classic dessert that every good baker have in their repertoire. It’s one of the first assembled desserts taught in pastry class. Why? Perhaps because it’s so easy for a beginner to get right. Not to mention the end reward – rich and silky with deep chocolate flavor. Served on a golden crust of French pâte sablée, it rivals any restaurant dessert.
    I’m revisiting this classic just in time to plan my Valentine’s Day menu and some special February birthdays. Although, it’s one of those evergreen desserts that you can serve anytime, year-round, for a fancy ending to a dinner party or a simple weeknight supperd.

    Make the Pâte Sablée Crust.
    Let’s talk about pâte sablée for a sec. It’s a building block in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. Although, I have been known to roll out a batch just for cut-out cookies (see the Sprinkle Bakes cookbook, page 87).
    Make this recipe in your food processor, for the quickest, most efficient batch of pâte sablée dough. The dry ingredients are flour, baking powder, and salt. The wet ingredients are egg yolks, sugar, and vanilla which are beaten together until the yolks lighten. Pulse the two together. When the dough starts to form to one side of the bowl, you know you’re on the right track.

    Roll the dough to about 1/4-inch thickness and and fit it into a 10.5 or 11- inch tart pan (see more rolling action in the video at the end of this blog post). Blind bake the crust for about 20 minutes, or until golden around the edges.
    What is Blind Baking?
    For those unfamiliar, blind baking just means you’re baking the pie crust before the filling is added. For this recipe you’ll need a sheet of parchment paper to cover the unbaked crust, and pie weights to hold the crust down while it bakes. Otherwise, air pockets will form and create an uneven surface. Invest in fancy pie weights if you must, but it is my preference is to use dry rice from my pantry. It creates and even surface and you can still eat the rice after using it for pie weights (now with toasty flavor!).

    Make the Chocolate Truffle Tart Filling.
    Get the good stuff, because you’ll taste the quality of the chocolate in the end result. Buy 12 oz. (4 bars) of high quality chocolate (responsibly sourced if possible) and chop them up. Put the pieces in a big mixing bowl.

    Pour over 2 cups of hot cream. Heat the cream only until it steams; it shouldn’t boil. Allow the mixture to stand 5 minutes, then combine with a whisk.

    You could use a large spatula for this, but the tines of a whisk do an efficient job of incorporating the hot cream and chocolate together. You’re not trying to incorporate air, so when the mixture begins to come together, stir slowly until the mixture is consistent.

    Add a whole stick of room temperature unsalted butter to the ganache. Stir until melted and smooth. This addition is key to the silky texture of this tart.

    Pour the finished truffle ganache into the baked tart shell.

    Decorate!
    Chill the tart until set, at least one hour. Now. You could stop right here and just eat a delicious chocolate tart. But it’s super easy to dress it up for company or a special occasion. A white chocolate drizzle, along with a few purchased truffles make this tart look like it came from a bakery. The truffles I used are an assortment from Harry and David.
    I molded a few mini chocolate tablets using this mold. I find them so charming for dessert décors! Just melt the chocolate, pipe into the molds, and chill until firm. They pop out so shiny and perfect every time.

    While this tart is good on its own, I feel it’s best served with an accompaniment.
    Choose your adventure: red berries, whipped cream, or ice cream. All of these provide a nice foil for all that rich chocolate flavor.
    Chocolate Truffle Tart

    Serve slices at room temperature for the best, most pronounced chocolate flavor and smoothest texture. Enjoy!

    Related recipe: Ube White Chocolate Ganache Tart

    Chocolate Truffle Tart

    Heather Baird

    This tart is a wonderful special occasion dessert. The filling is luxurious with silky texture. The pâte sablée crust is golden and tender with delicate shortbread texture. It is rich indeed, so serve it with extra strawberries, a dollop of whipped cream, or vanilla ice cream.Pâte sablée is a classic element in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. It’s easily made in a food processor, which is the method outlined in this recipe. If you don’t have a food processor, see the recipe notes for making this dough by hand.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 45 minsCook Time 25 mins1 hour setting time 1 hrTotal Time 2 hrs 10 mins

    Course DessertCuisine American, French

    Servings 10

    Equipment10.5 inch tart panparchment paperpie weights or 3 cups ricePiping bag or zip-top bagmini chocolate tablet mold optional
    Ingredients US CustomaryMetric Pâte sablée crust1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt7 tablespoons unsalted butter cold and cubed2 egg yolks6 tablespoons sugar1 teaspoon vanilla extractIce water if neededChocolate truffle filling12 oz. semisweet chocolate finely chopped2 cups heavy cream1/2 cup unsalted butter room temperatureDécors2 oz. white chocolate or white candy melting wafers2-4 fresh strawberries halved10 purchased chocolate truffles I used Harry & DavidMini white and dark chocolate tablets see blog post for mold link
    Instructions Pâte sablée crustIn the bowl of a food processor, combine the flour, baking powder and salt. Pulse to combine. Add the butter cubes on top of the flour mixture and pulse until the mixture resembles coarse, pea-size crumbs.In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until lightened in color (about 3-5 minutes of whisking).Pour the egg mixture in the food processor. Pulse in short bursts until the dough just comes together. If you find the mixture is too crumbly or lacking moisture to form a cohesive dough, add ice water 1 tablespoon at a time while pulsing repeatedly. The dough should form a rough, shaggy mass to one side of the processor bowl.Remove the dough from the bowl and form into a disc; cover with plastic wrap and chill for 30 minutes.Preheat the oven to 375F.Lightly spritz a 10.5 or 11-inch tart pan with cooking spray. (Skip this step if you are using a non-stick tart pan.) Place a large sheet of parchment paper on a work surface. Roll the dough into a large circle about 1/4 inch thick. Pick up the dough on the paper and turn it over onto the tart pan; remove the paper. Tamp the crust down into the pan, gently lifting the dough when needed to fit it into the corners of the fluted pan. Use a knife to trim away the excess overhanging dough.Cover the dough in the pan with a piece of parchment paper and fill with pie weights (I use 3 cups of brown rice as pie weights). Bake for 20 minutes, or until the edges of the tart crust are golden. Remove from the oven and let cool in the pan 10 minutes. Remove the pie weights and parchment; cool crust completely.Chocolate truffle fillingPlace the chopped chocolate in a large mixing bowl. Heat the heavy cream in a small saucepan until it begins to simmer; do not boil. Immediately pour over chocolate.Allow the chocolate and cream to sit undisturbed for about 5 minutes. Whisk to combine. Add the butter and mix again until melted and the ganache is consistent and glossy.Pour the ganache into crust and smooth out any bubbles. Chill uncovered until set, at least 1 hour or overnight.DécorsMelt the white chocolate in a microwave-safe bowl at 100% power in 30 second intervals until the chocolate can be stirred smooth. Transfer to a piping bag or zip-top bag with a tiny hole snipped in one corner. Pipe chocolate while moving your hand in a quick back-and-forth motion so that the chocolate lands in overlapping lines to one side of the tart.Top the white lines with the strawberries, truffles, and chocolate pieces. Serve the tart at room temperature. Store the tart in the refrigerator.Serve this tart with any of these accompaniments: extra strawberries, red berry coulis, whipped cream, or vanilla ice cream to cut the richness.
    NotesPâte sablée by hand: Mix the flour, baking powder, and salt in a large mixing bowl. Add the cold butter. Rub the butter into the flour using your fingers, as you would a biscuit or scone dough. Mix the egg, sugar and vanilla as directed. Pour the egg mixture into the dry ingredients and gently knead together until a consistent dough forms. Do not over-knead. Let rest as directed and continue with rolling and baking instructions.

    Keyword chocolate truffle tart, chocolate truffles, easy chocolate tart, ganache tart, pate sablee, pate sablee crust, valentine’s day dessert, white chocolate ganache

    You may also enjoy: LEGGI TUTTO

  • in

    Pain Au Chocolat

    What’s better than a croissant? A croissant filled with rich, decedent chocolate! Flaky, buttery, and oozing chocolate, this Pain Au Chocolat recipe will be one you will want to make again and again. ⅓ cup (80 grams) water 6 tablespoons (72 grams) granulated sugar, divided 2¼ teaspoons (7 grams) active dry yeast 4½ cups (572 […] LEGGI TUTTO

  • in

    Croissant Loaf

    We reimagined the croissant into a new, delicious loaf! Perfect for slicing and sharing, this Croissant Loaf will be the bright spot of every meal. ⅓ cup (80 grams) water 6 tablespoons (72 grams) granulated sugar, divided 2¼ teaspoons (7 grams) active dry yeast 4½ cups (572 grams) bread flour 3¾ teaspoons (10.5 grams) kosher […] LEGGI TUTTO

  • in

    Ham and Cheese Croissants

    Whether you need a snack break or an energizing lunch, these Ham and Cheese Croissants will soon be your favorite dish. The salty, slightly sweet ham pairs perfectly with the gooey Gruyère cheese for an unbeatable flavor combination. Surrounded in the flaky, buttery exterior of the croissant, these pastries are the perfect shareable treat! 4½ […] LEGGI TUTTO

  • in

    Traditional Croissants

    Our ode to the laminated pastry that has inspired so many requires a few special ingredients: patience, persistence, and the finest-quality European-style butter. The rich milk fat and low moisture content of European butter is what makes a croissant taste so special. This method is what 4½ cups (572 grams) bread flour 6 tablespoons (72 […] LEGGI TUTTO

  • in

    Genius (Quick) Croissants

    Introducing our new and improved way to croissant! Made with the same ingredients as the traditional but with a less-fussy, beginner-friendly method, these Genius (Quick) Croissants are the gateway baked good to the world of lamination. ⅓ cup (80 grams) water 6 tablespoons (72 grams) granulated sugar, divided 2¼ teaspoons (7 grams) active dry yeast […] LEGGI TUTTO

  • in

    Cinnamon-Pecan Babka

    Braided and beautiful, our Cinnamon-Pecan Babka is perfect for any time of day. Aromatic cinnamon brings enticing spice while buttery chopped pecans and light brown sugar balance out the sweet heat. 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided 3 tablespoons (36 grams) granulated sugar 2 teaspoons (6 grams) kosher salt, […] LEGGI TUTTO

  • in

    Make-Ahead Party Food with Recipes (Sweet and Savory!)

    This menu of Make-Ahead Party Food is pleasing for any dinner party, cocktail party, birthday, wedding reception, and beyond! Featuring both sweet and savory, each appetizer is served in its own shot glass so your guests can grab-and-go while they mingle.

    Christmas is now a memory, and it’s hard to believe the New Year is just days away. Like many of you, I’ve been eating well this week, capturing some fun moments, and generally trying to soak up all the holiday spirit and goodwill before it slips away. So, I wanted to share the little workshop party we held before our holiday break.
    Both savory and sweet, this menu of make-ahead party food requires little cooking, – just some assembly required. These appetizers are adaptable to any gathering, although I find them so cocktail party-worthy!

    Much like My Holiday Open House Menu, I created these appetizers so I could spend more time with my guests instead of being tethered to the kitchen. After years of being both host and cook, I rely on make-ahead recipes. For a cocktail party feel, I love using clear shot glasses to make single servings. They are an inexpensive investment, like this pack of 40 for under $20. And they can be reused forever!

    Everything Bagel Hummus Shots with Grilled Crostini
    This is a good one to make if you have guests that are vegetarian or vegan. Buy prepared plain hummus and stir in some toasted sesame seeds, poppy seeds, and a little garlic powder. Pipe the hummus into the bottom of 15 shot glasses. Then top each with a little Everything Bagel Seasoning just before serving.
    Serve the hummus shots with a grilled crostini standing upright or bagel chips balanced on top. Consider assembling a few with gluten-free crackers on a separate tray for guests with gluten intolerance.

    Marinated Mozzarella
    No cooking, no baking, just assemble and serve! Slice block mozzarella into 1-inch cubes. Then, make a dressing of olive oil, Italian spices, garlic powder, and chopped sundried tomatoes. Mix it all together and add in the cheese; toss to coat. It’s so easy and it looks special. It tastes special, too! The creamy almost blank canvas flavor of the mozzarella is enhanced by that garlicky herbaceous flavor. One tip – be sure to use a good condiment-worthy olive oil!

    Bloody Mary Shrimp Cocktail Shooters
    This is an easy evergreen appetizer that just requires dressing up some large cooked cocktail shrimp. Bloody Mary mixer is the stand-in for cocktail sauce, which is lighter and so flavorful. Charleston Bloody Mary Mix is my go-to for this appetizer. Add a little to the bottom of each of 15 shot glasses, and top with skewered shrimp that have been finished like any good Bloody Mary – with a squeeze of citrus and a generous grind of black pepper.

    Charcuterie Cones (or Shot-cuterie, if served in shot glasses)
    This cute appetizer is a good segue from our savory fare to the sweet. Why? Because it contains both sweet and savory bites. Include salted nuts, a square of sharp cheese, dark chocolate pieces, dried fruit, rosemary sprigs, artisan crackers, blue cheese-stuffed olives, berry and salami skewers.
    The cones don’t have to match each other exactly. It’s good to make a few veggie friendly cones and gluten-free options. I used biodegradable natural wood cones for serving (along with cone holders), because they hold a little more food than a shot glass. But you can use 3 oz. shot glasses even small Mason jars.

    Citrus Supremes with Prosecco Sabayon
    They say good things come in small packages, and this is especially true for this little bubbly-inspired dessert. Whisk together egg yolks, sugar, and prosecco in a bowl over simmering water until thickened. It doesn’t take long at all to make a luscious sabayon. As for the citrus, you could spend a lot of time with the messy business of segmenting grapefruits and oranges. Or, you could just buy a big jar of Del Monte’s Citrus Salad. This no-sugar added option does the work for you.
    Layer sabayon into shot glasses and top with the citrus. A few pomegranate arils on top of each shot will make them even prettier.

    Bourbon Ball Ganache Shooters
    And now for something completely different! Skewered bourbon balls are made for dipping into the silky bourbon ganache they’re perched atop. This utilizes my favorite 5 Minute Bourbon Ball recipe. Bourbon balls can be made far ahead of serving because they mellow with time. These were perfect for the holidays but I can’t wait to make them for a Derby Day treat.

    Eggnog Panna Cotta with Spiked Cranberry Sauce
    Regular blog readers know that panna cotta is my go-to for make-ahead desserts. This particular flavor combination is more for winter holidays. You can find the recipe for it right here. However, if you’re looking for more evergreen flavors, check out this post for White Chocolate Panna Cotta with Orange Chocolate Sauce.
    Make-Ahead Party Food on display!
    I hope you’ve enjoyed this departure from the usual post. The recipe card will include most of the recipes with a couple links to the desserts that already live on the blog. I hope you can use this post as a resource to help increase the enjoyment of your gathering, while minimizing your work!

    Make Ahead Party Food Menu (Sweet and Savory!)

    Heather Baird

    Get a head start on making delicious appetizers for your next gathering. Use shot glasses to portion single servings so your guests can grab-and-go while they mix-and-mingle.Everything Bagel Hummus Shots, Marinated Mozzarella, Bloody Mary Shrimp Shooters, and Charcuterie Cones offer savory flavors. While Citrus Supremes with Prosecco Sabayon, Bourbon Ball Shooters, and Eggnog Panna Cotta with Spiked Cranberry Sauce round out the party with sweetness.The Charcuterie Cone recipe is for 15 near matching cones; however, I suggest you vary some of the cones to accommodate vegetarian, vegan, and gluten-free guests.Please note that prep and cook time is approximate.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 2 hrsCook Time 21 mins2 hours chill time 2 hrsTotal Time 4 hrs 21 mins

    Course AppetizerCuisine American

    Servings 15 people

    Equipmentshot glasses 15 for each recipe, 1.5 oz. capacitycocktail skewersToothpicksbiodegradable wood cones optional
    Ingredients US CustomaryMetric Everything Bagel Hummus Shots10 oz. plain hummus 1 container1 tablespoon sesame seeds toasted1/2 teaspoon poppy seeds2 teaspoons Everything Bagel Seasoning for garnish1/4 teaspoon garlic powder1 baguette sliced into 1/4-inch piecesOlive oilMarinated Mozzarella1/3 cup extra-virgin olive oil1 teaspoon Italian seasoning1 tablespoon minced fresh parsley1 tablespoon sun dried tomatoes in herb oil chopped1/4 teaspoon garlic powder16 oz. block mozzarella part skimChive sprigs optionalBloody Mary Shrimp Cocktail Shooters15 large cocktail shrimp cooked peeled with tails on1 lime zested and juicedFreshly ground black pepper16 oz. Bloody Mary Mix Charleston recommendedParsley sprigs for garnishCharcuterie Cones6 oz. salted almonds8 oz. dark chocolate bar tablet style for breaking15 Turkish dried apricots15 blue cheese-stuffed olives1 pint fresh berries raspberries and blackberries12 oz. thin cut salami rounds8 oz. sharp cheddar block cubed15 cocktail onions15 sprigs rosemary for garnishAssorted crackersCitrus Segments with Prosecco Sabayon2 cups mixed citrus segments such as Del Monte no sugar added Citrus Salad9 egg yolks1/2 cup granulated sugar3/4 cup Prosecco3 tablespoons pomegranate arils such as POM wonderful POM-POMSBourbon Ball ShootersBourbon Ball Recipe prepared to fit inside shot glasses1 cup semisweet chocolate chips1/2 cup heavy cream1 tablespoon bourbonEggnog Panna Cotta with Spiked Cranberry Sauce (linked)
    Instructions Everything Bagel Hummus ShotsCombine the hummus, sesame seeds, poppy seeds and garlic powder in a bowl. Mix well. Place in a piping bag or zip-top bag with the corner snipped. Pipe about 1 1/2 tablespoons of hummus into the bottom of each of 15 shot glasses. Place all of the glasses inside a 9×13 baking pan with sides taller than the height of the shot glasses. Cover with plastic wrap until party time.Drizzle baguette slices with olive oil. Drizzle a nonstick grill pan with olive oil and heat until the oil shimmers. Grill bread slices on both sides and set aside to cool. When cool, place bread in a zip top bag and store until ready to serve.1 hour before serving, sprinkle each hummus shot with a little bagel seasoning. Stand a baguette slice upright into the shot glasses. Place shot on a tray and serve.Marinated MozzarellaCombine the first five ingredients in a large bowl. Cube the cheese small enough to easily fit into shot glasses. Add the cheese cubes to the olive oil dressing and toss to coat.Cover the bowl and refrigerate for at least 2 hours or overnight. The marinade may solidify a little due to the oil from the sun-dried tomatoes. This is normal. Allow the bowl to stand at room temperature until the marinade loosens. Stir to coat.Skewer 2-3 cubes of marinated mozzarella on toothpicks and place inside 15 shot glasses. (You may have leftover cheese cubes, which can be placed in a bowl near the shot glasses with toothpicks for guest refills.) Place the shot glasses in a deep 9z13 inch baking pan taller than the shot glasses. Cover with plastic wrap. Before serving, add 1-2 sprigs of chives to each glass, if using. Spoon some of the marinade in the bottom of the bowl over the cheese cubes in each glass just before presenting.Bloody Mary Shrimp Cocktail ShootersPat shrimp dry with a paper towel. Place on a shallow plate. Drizzle with lime juice and zest. Grind black pepper generously over the shrimp. Place one shrimp threaded onto fifteen 4” cocktail skewers. Cover with plastic wrap until party time.Pour Bloody Mary mix into fifteen of 1.5 oz. shot glasses, approximately 1/3 of the way up the glass. Top each glass with a skewered shrimp and garnish with a parsley sprig. Present on a serving tray or tiered stand.Charcuterie ConesDivide salted almonds between the bottom of the cones. Place a square or two of chocolate into each of the cones. Add apricots. Thread olives and salami on skewers. Thread two or more berries onto some skewers. Stand skewers upright into each cone. Add a cube of sharp cheddar to each cone.Garnish with rosemary sprigs. Add artisan crackers to each cone or have them on a platter nearby.Citrus Segments with Prosecco SabayonPat citrus segments dry with paper towels. Transfer to a bowl and cover with plastic wrap until ready for assembly.In a stainless steel bowl over simmering water, constantly whisk the egg yolks, sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Remove from heat and transfer to a bowl. Let cool, then cover with plastic wrap so that it rests on the surface to prevent a skin from forming. Make this up to two days ahead.Divide sabayon evenly between 15 shot glasses. Top with citrus segments and garnish with pomegranate arils. Serve with small cocktail or demitasse spoons.Bourbon Ball ShootersSkewer bourbon balls with a 4-inch long cocktail skewer. Place in an airtight container and store at room temperature.Combine the semisweet chips and heavy cream in a microwave safe bowl. Heat at 100% power in the microwave for 1 minute. Let stand 1 minute. Whisk together until a smooth ganache forms, then stir in the bourbon. Store in a lidded jar in the refrigerator until party time.Before serving, heat the ganache in the microwave until liquid and pourable, about 45 seconds (heat in 30 second intervals). Divide ganache into the bottoms of each of 15 shot glasses. Top each with a skewered bourbon ball for dipping. Consider including small demitasse spoons so guests may enjoy every last dop of bourbon ganache (plastic silver cocktail spoons are available at most dollar stores!).
    NotesTo further shortcut the hummus recipe, Boar’s Head makes a prepared Everything Bagel Hummus which is gluten-free and vegan.
    Make room in your refrigerator ahead of time! The beauty of make-ahead doesn’t come without one caveat; you will need lots of refrigerator space. 
    Using heavy-bottomed real glass shot glasses adds a nice touch. These are inexpensive and can be reused. I’ve linked in the blog post a set of 40 for under $20. You may also search thrift stores and charity shops for shot glasses that cost even less!

    Keyword bloody mary shrimp cocktail, bourbon balls, charcuterie cones, citrus sements, easy appetizers, everything bagel hummus, finger foods, make ahead party food, marinated mozzarella, panna cotta, prosecco sabayon, shot glass appetizers, shot glass desserts, shrimp cocktail

    You may also enjoy: LEGGI TUTTO