Terra Americana

I come from a line of improvising women.  They are renegades.  As a result I am terrible at following recipes.  When I got up to make this involved creation today I wondered if I could really do it.  Suprisingly, the authors of this baking bible make it effortless.  From pages 382-383 of Baking with Julia we experimented with David Ogonowski's Chocolate Truffle Tartlets today. 

Was it a revelation or disgrace to my resolutions?  Just about out of the oven and 2 pieces are gone. Three of us are here, but I am the only one who can hold a fork. 

Perhaps I should not have decided not to make it gluten & dairy free. At any rate, this is what I did to make it so

• For the Dough I used a combination of Almond Flour, Arrowroot & Brown Rice Flour and  Soy Garden.

The biscotti I used for the Truffle Filling was from our Capuccino Biscotti Mix.  Again in the truffle filling, I omitted the vanilla extract and just used 1/4 cup Orange Vanilla Sugar.

To get the full traditional recipe online visit Spike Does Stuff or watch a clip from Julia's PBS show down below.

If you are looking for a recipe that is a bit simpler, try this Chocolate Mousse.

What are you going to do with 9 egg whites? Try a Financier (they are not all on Wall Street)

 Find more ideas from Baking with Julia at Tuesdays with Dorie.