Chocolate Whiskey Souffle Tarts
From lunasea 16 years agoIngredients
- For crust: shopping list
- 1 1/2 cups all purpose flour shopping list
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces shopping list
- 3/4 cup powdered sugar shopping list
- 1/2 teaspoon (scant) salt shopping list
- ~~~~ shopping list
- For filling: shopping list
- 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped shopping list
- 1/4 cup Irish whiskey shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 1 1/4 teaspoons instant coffee crystals shopping list
- Pinch of salt shopping list
- 4 large eggs, separated shopping list
- 1/2 cup sugar shopping list
- ~~~~ shopping list
- sweetened whipped cream shopping list
- chocolate shavings (optional) shopping list
- Sprigs of fresh mint - for the serving o' the green... shopping list
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.
People Who Like This Dish 7
- kgarmany Nowhere, Us
- ahmed1 Cairo, EG
- maiko Melbourne, AU
- chriesi Zuerich, CH
- chaten Weston, FL
- cher3231 Denham Springs, LA
- marriage Apalachin
- lunasea Orlando, FL
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 3
-
All Comments
-
Your Comments