Chocolate Cognac Truffle Tartlets - flour

Method

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