Chocolate Truffle with Cherry Pie Filling Tart – Sweet Punch for October

Wishing all bloggers a Happy Dussera, end of Navratras & Dandiya Ras. Hope you all had wonderful celebrations yesterday. I made the Dussera special meal along with matar pulao, aloo phool gobi & kheer. These recipes for some later posts.

Today being the 7th of month, it’s time for some Sweet Punch. And I made my first tarts which have been on my Baking Wishlist. I usually plan & make my posts much in advance & never wait for the last day, however last 15 days saw too much baking & sweet in the household with Eggless BFC, Eggless Checkerboard Cake & Cream Cheese Cupcakes, so I kept postponing this recipe till the last day almost!

Upon researching I realized that the most essential part of tarts is to ensure that butter is chilled. I guess this is as easy as baking can get. Though Ria had chosen Jam Tarts, I had just too much tid-bits leftover from all the above experiments, I decided to use them & finish. For a change this is a recipe in which I didn’t need to worry about assembling lot of ingredients or replacing egg! Thankfully the crust of the tart is eggless, phew!!!

Chocolate Truffle with Cherry Pie Filling Tart

Chocolate Truffle with Cherry Pie Filling Tarts –

Recipe Source – adapted from Ria’s Collection

Ingredients –

• 115 g – All Purpose Flour (1/2 Cup + 1 Tbsp)
• 60 g – Chilled Butter
• 1/2 tsp – Baking Powder
• 4-5 drops – Water
• 1/2 Cup – Cherry Pie Filling
• 12 – Chocolate Truffles, tiny ones
• Whipped Cream to serve

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  Chocolate Truffle with Cherry Pie Filling Tart

Method –

1. I used a melon scooper to make chocolate truffles from leftover chilled ganache & quickly rolled them in cocoa. I placed them in an airtight container on a parchment sheet & refrigerated till further use.
2. Pre-heat the oven at 180 C. Lightly grease the tart moulds.
3. Mix flour & baking powder together.
4. Add the butter & rub the flour & butter together using fingertips to create a dough resembling breadcrumbs.
5. Divide the dough into 12 equal parts & line the tart moulds.
6. Place one truffle per tart mould. Then top it with 2 tsp of cherry pie filling.
7. Bake for 15 mins or till done. Remove from oven
8. Allow to cool completely on wire rack in the moulds. Do not de-mould when hot as you can scald yourself.

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   Chocolate Truffle with Cherry Pie Filling Tart

    

I served it topped with whipped cream. With every bite, you feel molten chocolate with plenty of cherry pie filling & whipped cream. Mine didn’t de-mould very well so I let them be in the mould. 😦

Chocolate Truffle with Cherry Pie Filling Tart

Sending these tarts to Kalyani’s 100 day Global Fest at Sizzling Tastebuds which is a part of My Mother’s Kitchen. Hop on to her blog to get some interesting global dishes

‘Only’ – Sweets & Desserts guest hosted by Gayathri of Gayathri’s Cook Spot & started by Pari.