Bittersweet Chocolate Tartlets
From dessertfirst 17 years ago
- 30 minutes to make
- Serves 8
A melted-butter shortbread crust surrounding a soft, creamy chocolate center puts this over the top. Because the tart crust is whipped up in a bowl and pressed into the tin, there's no need for chilling and rolling out a dough, yet the crust is as buttery-rich and crumbly as any I've tried.
Ingredients
- makes (8) 4-in tartlets or about (24) 2-in mini tartlets shopping list
- Crust
- 1/4 cup sugar shopping list
- 8 tablespoons (1 stick) butter, melted shopping list
- 3/4 teaspoon vanilla extract shopping list
- 1 cup all-purpose flour shopping list
- 1/8 teaspoon salt shopping list
- Filling
- 2 tablespoons sugar shopping list
- 1 cup cream shopping list
- 8 ounces bittersweet chocolate (between 50% to 60%), chopped shopping list
- 1 large egg shopping list
How to make it
- Adapted from Alice Medrich's BIttersweet
- Preheat the oven to 350 degrees. In a bowl, combine the melted butter, sugar, vanilla, salt, and flour. Mix until just blended. The dough will be very soft and moist.
- Gently press the dough into tartlet pans. Medrich calls for (8) 4-in wide by 3/4-in deep fluted tarlet pans. I used a mini muffin tin with (24) 2-in wide by 3/4-in deep cups. Press in the dough as thinly as possible.
- Place pans in the oven and bake for about 15 to 20 minutes until the crusts are golden brown (they should be fully baked).
- While the tartlet shells are baking, heat the cream and sugar in a small saucepan to boiling. Pour over the chopped chocolate and whisk together until combined.
- Whisk the egg into the chocolate mixture right before the shells are finished baking.
- Remove shells from the oven and turn off the oven. Pour the filling into the shells. Return the tartlets to the oven and leave them there for about 5 to 10 minutes, or when the filling is just beginning to set about the edges.
- Place tartlets on a wire rack to cool. If you used individual tartlet pans with removable bottoms the tartlets should be fairly easy to unmold. If you used a muffin tin like me you may have a more difficult time unmolding them, especially if the shells are very thin. If the filling has completely set, you can try placing a sheet pan across the top of tin and flipping it over to unmold them.
- Just before serving, sprinkle toppings of your choice on the tartlets, such as: cocoa nibs, chopped nuts, dried cherries, anise seed, chili powder.
The Rating
Reviewed by 62 people-
I've never been to heaven, but I am pretty sure it's something like this tart.
kristopher
in San Francisco loved it
-
I cannot wait to try this!
dancegypsy67
in Nipomo loved it
-
Wow, the decadence! I made the mini ones using a mini-cupcake pan. They are a bear to get out of the pan! I ended up losing a bit of the filling by flipping them out onto a cookie sheet, but no one seemed to mind. I wonder if letting them cool and fi...more
dancegypsy67
in Nipomo loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 75
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was good "
" It was good "
" It was excellent "
" It was excellent "
" It was excellent "
" It was good "