WARM CHOCOLATE TARTALETTES WITH ALMONDS..

March 30, 2012

FOR THE CRUST:
225 g all purpose flour
1/8 tsp. salt
120 g unsalted butter, at room temperature
50 g granulated white sugar
1 large egg, lightly beaten

FOR THE FILLING:
205 g chopped bitter chocolate
45 ml heavy whipping cream
2 big eggs + 1 big egg yolk
50 g powdered sugar
150 g roughly chopped almonds

TO MAKE THE CRUST:

In a separate bowl, sift together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add flour mixture all at once and mix just until it forms a ball. Don’t overwork or pastry will be hard when baked.  Cover with plastic wrap, and refrigerate about one hour or until firm.

Heat up the oven to 190 degrees C. Roll out the pastry till 3mm. Evenly put the chilled pastry onto the bottom and up the sides of un-greased tart tins (10cm). Put back into the fridge for 30 min.

Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Line the pastry from the top with baking paper and fill it with peas or beans to keep the pastry in shape. Bake for 15 min. Take out the beans and paper and bake for other 3-5 min or till golden brown.

TO MAKE THE FILLING:

In a hot water bath melt the chocolate and warm up the cream.
Beat eggs, egg yolk and sugar into light thick foam. Mix in the chocolate and most of the almonds.
Spoon into the crusts and sprinkle with the rest of the almonds.
Bake for 12-15 min, til the filling has swollen but the middle part is still a bit soft.
Cool down on a wire rack for 5 min. Serve warm.

P.S. Hey darlings.. it has been a while since my last post but nevertheless here I am again. I must admit that making small tarts is a lot of work but they are so cute. I was too keen to chop the almonds and so instead of almond pieces I had almond dust.. but the taste was good the same. Maybe the filing was bit more dense though. But I liked them the same.

Enjoy, K.

recipe from “Kūkas” by M. Neri

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