Truffle Filled Cookie Tarts

This post is sponsored in conjunction with ChristmasCookiesWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasCookiesWeek recipes. All opinions are mine alone.

Are you enjoying #ChristmasCookiesWeek so far? There are so many great recipes being shared, my Pinterest boards are about to explode.  I pinned this recipe from Taste of Home a while back, and I'm constantly getting notifications that people have repinned it or tried it. 

As I was going through possible recipes to make for this week, I decided I had to put this on on the list.  I used a cookie scoop and a little wooden press to form the cups. Make sure you spray the tin well, or you will have sticking. The only change I made to the recipe was to use festively colored sprinkles instead of the chocolate ones. 

These are chocolate-y and decadent.  They look fancy but are so simple to make!  Thank you to Patricia H. for sharing her recipe, I'm so glad that I can add myself to the group of people that have tried it.


I can't wait to see what the other #FestiveFoodies are making today! You can check out their recipes by clicking the links at the bottom of the post. There's also still time to enter for your chance to win one of the prize packages from the amazing sponsors. If you'd like info on the prizes, you can find it here.





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Truffle Filled Cookie Tarts
reviewed by Jolene's Recipe Journal December 6, 2018
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 semisweet chocolate chips (12 ounces)
2/3 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
Sprinkles or nonpariels for decorating


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.

Source: https://www.tasteofhome.com/recipes/truffle-filled-cookie-tarts/

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    Comments

    1. My geandmother's recipe for old-fashioned molasses crinkle cookies--Happy Holidays!

      ReplyDelete
    2. I still love old fashioned chocolate chip cookies!

      ReplyDelete

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