White Chocolate Truffle & Lemon Butter Tarts

 

 I loved making these little cups of deliciousness

and

enjoyed eating them even more. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  

 

Ingredients

Pastry

Dry ingredients 

215 g Bakers' Magic Gluten free flour

50 g Almond meal

90 g Icing sugar

1/8 tsp Salt

Wet ingredients 

225 g Butter

1 Egg

1 tsp Vanilla bean paste

50 g Water

 

White Chocolate Filling

125 g White chocolate (good quality)

100 g Thickened cream

Optional 25 g Disaronno or Amaretto

1 egg

 

Lemon Butter

60 - 70 g Lemon juice (approx. 1 lemon)

Zest of lemon (finely grated)

110 g Caster sugar

80 g Butter

2 Eggs

 

Methods

Pastry 

Mix together the dry ingredients (Bakers' Magic Gluten free flour, almond meal, sugar and salt). I usually mix them together in a food processor. 

In another container melt the butter. Add the water, vanilla & egg to the melted butter. Whisk with a fork to combine. Don't let this mixture cool.

Pour the wet ingredient mix over the combined dry ingredients & stir to combine. It can be mixed by hand, fork or wooden spoon. Mechanical devices can over mix the dough very easily, it is best done by hand.

The mixture will be very runny. Let it sit for 5 mins. 

Wrap the dough in plastic clingwrap or put it in a plastic bag & store in the fridge for at least 1 hour (or freezer for ~30 mins).     

Cooling the dough is important - after cooling the butter is absorbed, flexibility is increased & the dough is easier to handle.

Bring the dough out of the fridge, it will be quite hard (depending on how long it was left in the fridge).

Prepare a clean work surface (it's easiest on the kitchen bench) & knead the pastry until it is soft enough to roll out. As there is quite a lot of butter in the dough it will be quite soft - that is okay. 

Turn your oven on to 180 C (fan forced). 

Grease a cupcake tin. 

Roll out the dough between two sheets of baking paper to a height of approximately 3 mm (I used my 3 mm spacers to ensure the dough was an even thickness). Gently lift the top piece of baking paper off then put it back down on the pastry. Grabbing both sides of both pieces of the baking paper gently flip over the dough. The other side of the pastry should now be facing upwards, gently peel off and completely remove the baking paper on this side.   

Use a 9.5 - 10 cm round cutter (I used one with a scalloped edge) to cut out dough rounds.

Re-roll dough when required to cut out 12 rounds.  

Place a dough round over the top of one of the cups. Lift up edges of the dough to make it easier to put it into the tin. Push down on the middle of the dough.  

Gently push the pastry onto the bottom edge & side of the tin. Push the edges that are in to the side of the tin. If there is an air bubble on the bottom gently lift the side of the dough off the tin & expel the air. 

 

I blind bake this pastry dough to ensure the sides don't sink. Put a layer of non stick baking paper over the top of the dough. I usually scrunch up the baking paper really well before cutting out the circles. Pour in blind baking beads or dried beans or rice.

 

Bake in the oven at 180 C for 20 mins.

Bring the cupcake tin out of the oven. 

Turn the oven down to 150 C (fan forced). 

Remove the baking paper & rice from the pastry cups. 

Remove the pastry cups from the tin & place on a lined baking tray. Bake at 150 C (fan forced) for another 25 - 35 mins. Check the insides of the pastry cups at 25 mins, if the pastry still looks 'doughy' bake them for another 10 mins.  

While these are baking prepare the white chocolate filling. 

White Chocolate Filling

Warm the cream in a microwaveable bowl above 40 C.

Add in the white chocolate & optional liqueur. (My husband & daughter didn't like the flavour of the Disaronno however my work colleagues did) 

Ensure the chocolate has melted, if not gently warm in the microwave.

In a separate bowl briefly whisk the egg. Wait until the pastry is out of the oven before putting the egg into the cream & chocolate mix.

Add the egg to the chocolate mix & stir to combine.

Spoon the chocolate mix into the pastry cups. The chocolate mix should ~1/2 fill 12 pastry cups. 

Bake in the oven for approximately 10 mins. The chocolate is cooked when it is no longer runny but still a little 'wobbly'.   

Bring the tray out of the oven & allow the tarts to cool before topping with lemon butter. 

Lemon Butter

Thermomix

Insert butterfly into TM bowl.

Put all ingredients into the TM bowl.

Cook for 8 minutes at 80 C on speed 3.  

Stove top

Place eggs and sugar into a heatproof bowl.

Place bowl over a pan of barely simmering water and whisk constantly until sugar has dissolved.

Add in the lemon juice, lemon zest and butter. Whisk mixture for 20 minutes until smooth and the butter has melted. The mixture should be thick enough to coat the back of a spoon. Do not allow the mixture to boil as it will curdle.

Top the white chocolate layer with a spoonful of lemon butter. 

Store in the fridge until ready to serve (with a bit of cream). 

Simply enjoy!