Truffle-Filled Cookie Tarts Recipe

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Truffle-Filled Cookie Tarts Recipe
Truffle-Filled Cookie Tarts Recipe photo by Taste of Home
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Truffle-Filled Cookie Tarts Recipe

Read Reviews
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Publisher Photo
I made chocolate truffles as a Christmas tradition for many years. I created this recipe to incorporate my truffles into the center of fudgy cookies. It was a hit with friends and family.—Patricia Harmon, Baden, Pennsylvania
Featured In: 26 Muffin Cup Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 65 min. + cooling Cook: 20 min. + chilling
MAKES:
30 servings
TOTAL TIME:
Prep: 65 min. + cooling Cook: 20 min. + chilling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking soda
  • FILLING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 large egg yolks
  • Chocolate sprinkles

Directions

Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture.
Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups.
Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.
For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally.
Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour. Yield: 2-1/2 dozen.
Originally published as Truffle-Filled Cookie Tarts in Cookies & Candies Bookazine 2014, p48

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking soda
  • FILLING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 large egg yolks
  • Chocolate sprinkles
  1. Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture.
  2. Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups.
  3. Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.
  4. For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat.
  5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally.
  6. Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour. Yield: 2-1/2 dozen.
Originally published as Truffle-Filled Cookie Tarts in Cookies & Candies Bookazine 2014, p48

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MY REVIEW
mugg20sy User ID: 8362054 258042
Reviewed Dec. 12, 2016

"Delicious. Perfect amount of dough for 30 cups. Dough is easy to handle. Twice as much filling as needed. You could double the dough or halve the filling. I am using my leftover filling on ice cream. You can't go wrong!"

MY REVIEW
s_pants User ID: 174050 248202
Reviewed May. 13, 2016

"These are a bit time consuming, but a very rich, very special treat!"

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