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1
Mix first 3 ingredients in small bowl.
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2
Using electric mixer, beat butter, brown sugar and vanilla in medium bowl until creamy.
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3
Add flour mixture and stir with fork until coarse crumbs form.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic; chill until beginning to firm, about 20 minutes.
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6
Divide dough into 4 equal pieces.
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7
Press 1 dough piece evenly over bottom and up sides of each 4 1/2-inch-diameter tartlet pan with removable bottom.
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8
Freeze 20 minutes.
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9
Meanwhile, preheat oven to 350F.
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10
Line crusts with foil; fill with dried beans or pie weights.
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11
Bake crusts until set, about 20 minutes.
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12
Remove foil and beans (some crust may stick to foil).
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13
Bake until crusts feel dry, about 5 minutes longer.
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14
Transfer to rack; cool completely.
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15
Combine cream and butter in medium saucepan.
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16
Stir over low heat until butter melts.
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17
Add chocolate; stir until melted.
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18
Whisk in Cognac.
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19
Cool filling 15 minutes.
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20
Spoon enough filling into each crust to fill (about 1/2 cup for each); reserve remaining filling.
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21
Refrigerate tartlets and remaining filling overnight.
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22
Line small baking sheet with foil.
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23
Form remaining filling into balls, using generous rounded 1/2 teaspoonful for each.
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24
Place on prepared sheet.
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25
Freeze 15 minutes.
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26
Roll each truffle in chopped pecans, coating completely.
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27
Freeze until truffles are firm, about 1 hour.
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28
Let tartlets stand at room temperature 15 minutes.
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29
Place paper in lattice pattern atop 1 tartlet.
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30
Sift cocoa over.
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31
Remove strips.
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32
Repeat with remaining tartlets.
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33
Garnish each with 3 truffles.
