Chocolate Truffle Tart

Ingredients

For the dough:

60 g butter

30 g powdered sugar

A pinch of salt

1 egg yolk

80 g flour

20 g starch

20 g cocoa powder

For the filling:

120 g milk chocolate

75 g butter

25 g sugar

30 ml coffee

2 eggs

For the cream:

60 g dark chocolate

1/3 cup 33% cream

1 tbsp butter

Whip the butter with powdered sugar and salt until white. Add the yolk, mix well, sift the flour mixed with cocoa and starch on top, mix well, adding more flour if needed. Knead the dough, wrap in plastic wrap, and refrigerate. For 1 hour.

In the meantime, prepare the ganache. Break the chocolate into small pieces in a bowl, heat the cream until almost boiling, pour it into the chocolate, add the butter, and stir until the butter and chocolate have melted and the mixture is smooth. Refrigerate the finished ganache.

Preheat the oven to 200 degrees Celsius. Divide the dough into pieces equal to the number of tins you'll need, roll them out thinly, transfer them to the tins, shape the edges, cover with pieces of parchment paper, and sprinkle with the beans. Bake for 10-15 minutes, then remove the weights.

Prepare the filling. Melt the butter, chocolate, coffee, and sugar over low heat, stir until smooth, whisk in the eggs one at a time, and fill the tartlets with the filling, leaving room for the ganache.

Reheat the oven and bake for 10 minutes, or until the ganache has thickened. Remove the tartlets from the molds, place them on a wire rack, and let them cool slightly. Spread the ganache on top with a spatula and smooth it out. Chill the tartlets thoroughly before serving.

Enjoy!