Indulge holiday guests with these chocolate Christmas treats.
The original toaster pastry was designed to be a convenient grab-and-go breakfast treat when it came along in 1964. These adorable hand pies might not be as speedy to prepare as the boxed version (originally dubbed “country squares”) but they are easy enough to whip up the night before your holiday get-together or to have as a decadent morning treat.
- 1 ¼ cups (310 mL) all-purpose flour
- ¾ cup (190 mL) icing sugar
- 3 tbsp (45 mL) unsweetened cocoa powder
- Pinch of salt
- 1 stick (125 g) cold unsalted butter, diced
- 3 tbsp (45 mL) ice water
- 12 (150 g) Lindor 70% Dark Chocolate Truffles
- Flour mixture for rolling
- ¼ cup (60 mL) flour with 1 tbsp (15 mL) unsweetened cocoa powder, well blended
- ½ cup (125 mL) icing sugar
- 2 tbsp (30 mL) unsweetened cocoa powder
- 5 tsp (25 mL) water
- 1 bar (100 g) Lindt Swiss Classic milk chocolate
- Crushed candy cane (optional)
Tart and Ganache: Preheat oven to 400°F (230°C) and line a large baking sheet with parchment paper.
Combine all dry ingredients in the bowl of a food processor and blend for 5 seconds. Add the cold butter and pulse until the butter pieces resemble the size of peas. Add the water through the feed tube, with the machine running, until the dough comes together and starts to form a ball. If you’re working by hand, mix dry ingredients with a whisk until well-combined, then add the butter and use your fingers to mix the pieces into the flour until it resembles coarse crumbs. Add the water until it starts to form a dough.
Place the dough on a lightly floured counter and press into a disc. Wrap tightly in plastic wrap and place in the fridge for 1 hour.
While the dough is chilling, chop the Lindor Truffles into 8ths. Place in a bowl and set aside.
When ready, remove the dough from the fridge and lightly flour the counter or cutting board using your flour blend, using as little as possible. Roll the dough about ¼-inch thick, keeping it in a rectangular shape as much as possible. Cut away the ragged edges and save. Cut the dough into 10 rectangles about 5 inches by 3 inches. Assemble the scraps and re-roll gently to create one or two more pieces, if possible.
Evenly distribute the chopped Lindor Truffles on 5 of the rectangles, making sure you leave about ¼-inch of space from the edges. One filled rectangle at a time, dab some water around the edges of the dough, about ⅛-inch in, so that the layers seal well together and no Lindor Truffles escape. Place another rectangle of dough on top. Pressing gently but firmly, use the tines of a fork to seal the edges and create a patterned edge to ensure they are well sealed.
Carefully transfer the tarts to the lined baking sheet and bake for 10 to 15 minutes until the dough is set and firm to the touch. Allow to cool completely.
Icing: Place the icing sugar, cocoa powder and water in a small bowl and stir well. Once the tarts are completely cooled, scoop one heaping tablespoon of icing lengthwise along each tart and using a spoon or knife, coat the entire top of the tart. If desired, finely chop a bar of Lindt Swiss Classic milk chocolate and/or candy cane and sprinkle evenly over the tarts. Let the frosting set for about 1 hour. Store the tarts in an airtight container for up to 5 days.