Chocolate Truffle Tartlets - TWD: Baking with Julia

Finished Tart

Tart being devoured - you can see the biscotti and chocolate chunks

This is the second installment of Tuesdays with Dorie:Baking with Julia. This recipe went according to the directions and wasn't too difficult.   I liked it, as I am a major chocolate fan, and my family liked it too.  I can see that my strategy to manage all this baking with my busy schedule is going to involve experimenting with advanced preparation of components of the recipes - I made the crust a couple of evenings ahead.

• Since I have no tartlet pans, I made one large 10" tart.  The crust recipe noted that it would make six 5" tartlets or one 10" tart, and it worked well in the larger pan.  I wonder if it would work in a regular springform - I guess it wouldn't look as pretty as it does with the fluted edge of a tart pan.
• I love recipes with make-ahead options, and was glad it said that crust dough could be stored in the fridge for three days.

Baked empty crust

• Very rich filling!  The large tart definitely provided more than six servings - probably closer to 15!  Would the 4.5" tartlets each be a single serving?
• Eight egg yolks - yow.  Definitely only for a special occasion.  I made meringues later in the week with a few of the leftover whites.
• It's unusual to chop up cookies to put in a tart.  I had a bit of trouble finding simple plain biscotti (I wanted basic almond biscotti).  There seemed to be plenty of embellished biscotti available - espresso-whitechocolate-driedcranberry and the like :-)
• I always feel a bit of anxiety when I read that the batter should form a ribbon - never quite sure what that should look like. These directions said that it should "form a slowly dissolving ribbon" which I thought was more descriptive than the usual ribbon instructions.

'a slowly dissolving ribbon'