How to make it

  • Make crust:
  • Preheat oven to 350°F.
  • Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds.
  • Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork.
  • Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.
  • ~~~~
  • Make filling:
  • Set aside generous 1/3 cup chopped chocolate.
  • Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water.
  • Whisk in whiskey, vanilla, coffee and salt, then yolks.
  • Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry.
  • Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites.
  • Divide mixture among crusts. Freeze at least 3 hours.
  • **Note: Can be made 1 week ahead. Cover and keep frozen.
  • Preheat oven to 375°F.
  • Push bottom of frozen tartlets up to release from pan sides.
  • Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes.
  • Place tartlets on plates. Spoon whipped cream alongside and top with chocolate shavings, if desired. Add sprig of mint to plates.

Reviews & Comments 3

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    " It was excellent "
    chriesi ate it and said...
    I think this is to die for.
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    " It was excellent "
    ahmed1 ate it and said...
    Saved!! This is an innovation.I will only substitute the whisky addition.
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    " It was excellent "
    marriage ate it and said...
    Got me with the picture.
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