Chocolate Tartlettes

From Dana Schrader

Tart Shells

3 1/3 c. all-purpose flour

1/4 c. sugar

1/2 tsp. salt

1 c. cold unsalted butter, cubed

2 large egg yolks

2 to 4 Tbsp. heavy cream

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal, about 5 minutes.

2. In a small bowl, whisk together the egg yolks and 2 Tbsp. of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.

3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1-1/2 to 1 inch larger in diameter than the pan you are using. Drape the rolled-out dough into the tart pans, gently pushing it into the bottom edges and against the pan sides to make a strong, straight shell. Trim the edges flush with the rim of the pans using a sharp knife, or roll a rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.

4. Preheat the oven to 350 degrees. Bake until golden brown, 10 to 12 minutes.

5. Transfer to a wire rack and let cool completely before filling. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.

Chocolate Truffle Tartlets

10 oz. semisweet chocolate, chopped

2/3 c. sifted powdered sugar

3/4 c. plus 1 Tbsp. heavy cream

2 large egg yolks

3 Tbsp. unsalted butter, at room temperature

1. Combine the chocolate and powdered sugar in a heatproof bowl.

2. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a double-boiler. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.

3. Whisk the egg yolks in a small, heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the bowl of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean, heat-proof bowl.

4. Pipe or spoon about 1/4 cup ganache into each shell and spread evenly. Chill for at least 1 hour or up to 8 hours, then remove from the refrigerator 30 minutes before serving.