Chocolate Macadamia Tartlets Recipe

How to make it

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• CHOCOLATE PASTRY SHELL
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• Ingredients:
• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 1 1/2 sticks unsalted butter, cut into pieces and softened to room temperature
• 1/3 cup sugar
• 2 egg yolks
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• On a work surface, mix the flour and cocoa until well blended; form into a mound. Make a well in the center and add the remaining ingredients. Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms. Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight. (see Note).
• Between 2 sheets of waxed paper, roll out dough into a 13-inch round. Refrigerate for 10 minutes. Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom. Fit the dough evenly into the pan and trim any overhanging pastry. Refrigerate for at least 10 minutes more. Preheat oven to 425 degrees.
• Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans. Bake for 10 minutes. Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft.
• Note:
• This is a cookie-like crust. The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks.
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• Preheat oven to 375 degrees.
• Place dough on a piece of parchment; roll out to 1/8 inch thick. Transfer to a baking sheet; chill 10 minutes.
• Remove from refrigerator; cut dough into four 3 3/4-by-5 1/2-inch rectangles.
• Fit dough into four 2-by-4-inch tart pans with removable bottoms, pressing into corners.
• Prick bottom of tarts all over with a fork.
• Chill at least 15 minutes.
• Meanwhile, spread nuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 10 minutes.
• Remove from oven; set aside.
• Remove shells from refrigerator; line with parchment, pressing into edges.
• Fill with dried beans or pie weights.
• Place on a baking sheet; bake 20 minutes.
• Remove paper and beans; continue baking until crust is firm, 5 to 7 minutes. Transfer to a wire rack to cool completely.
• Make caramel: In a small saucepan, bring sugar, corn syrup, and the water to a boil over medium-high heat; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color.
• Remove from heat; carefully add 1/4 cup cream (it will spatter), butter, creme fraiche, vanilla, and salt. Stir until smooth. Let cool slightly; stir in nuts.
• Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water.
• Pour 1 1/2 tablespoons chocolate into each shell; spread to coat evenly.
• Chill until set, about 10 minutes.
• Remove from refrigerator; pour caramel into shell. Set aside.
• Make ganache:
• Place remaining 3 ounces chocolate in a heatproof bowl.
• Bring remaining 3/4 cup cream to a boil in a small saucepan.
• Pour over chocolate; whisk until smooth.
• Cool until slightly thickened, about 10 minutes.
• Pour 2 1/2 tablespoons over caramel; smooth with an offset spatula. Store at room temperature, in an airtight container, up to 1 day.