Friday, January 27, 2012

Chocolate tartlettes

This is one of those pastries that, if eaten thoughtfully, can make everything stop and force you to revel in the moment. It's vanilla-scented tender with a dark truffle center that when bit into, fudgy at first, melts slowly and gracefully into your mouth. It requires nothing else, no ice cream, no cream, no coffee. It is perfect alone. It is perfect for dinner parties or on a tough day, or on a chocolate craving day, or for no reason whatsoever!

Chocolate Tartlettes
Makes 8 mini tartlettes

75g all purpose flour
20g powdered sugar
45g butter, cold and cubed
a pinch of salt
2 - 3 tbs ice cold water

1/4 cup heavy cream
80g 60% chocolate, finely chopped

1. In a bowl, stir in flour, sugar and salt. Rub in the butter until it looks like fine crumbles. Add 2 tablespoons of water and mix. If it doesn't come together, slowly add a little more water. Bring into a dough.

2. Divide the dough into 8 pieces. Roll each into a circle, big enough to fit into your tartlette mold. Chill for an hour in the fridge or 20 minutes in the freezer.

3. Preheat oven to 350F or 180C. Line each tartlette with parchment paper and fill with raw beans or raw rice. Bake for 10 minutes, then remove the parchment paper and beans and cook for another 5 - 7 minutes, or until the crust is firm and only slightly golden. Cool.

4. In a microwave-safe bowl, add cream and heat for 30 seconds. Add the chocolate and heat for 20 seconds, stir, and heat for another 20 seconds in order to melt the chocolate.

5. Pour the chocolate into the molds. Chill until ready to eat.


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