Marbleized Chocolate Truffle Tartlets

1. 1

   Preheat oven to 350F.

2. 2

   On a lightly floured surface, roll out dough 1/8 inch thick.

3. 3

   Fit dough into twenty-four 3-inch fluted tart pans, or the cups of a standard muffin tin.

4. 4

   Place pans on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.

5. 5

   Bake until dry, 18 to 20 minutes.

6. 6

   Let cool completely; unmold shells from pans.

7. 7

   Place chopped bittersweet chocolate in a heatproof bowl.

8. 8

   In a small saucepan over medium heat, bring cream and espresso powder to a simmer.

9. 9

   Pour over chopped chocolate, and let stand 5 minutes.

10. 10

    Stir until smooth.

11. 11

    Fill baked and cooled tart shells with chocolate mixture.

12. 12

    Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt white chocolate, stirring.

13. 13

    Transfer to a resealable plastic bag; snip a small opening in the corner.

14. 14

    Working quickly, pipe 6 dots of melted white chocolate on filling in each tartlet.

15. 15

    Using a wooden skewer or toothpick, swirl dots to marbleize.

16. 16

    Gently tap tartlets on work surface to settle filling.

17. 17

    Refrigerate until set, 1 hour or up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.