My daughter Maria made these Chocolate Tartlets and they were delicious! The recipe looks a bit complicated, but she made the pudding first and refrigerated it overnight. The next day she worked on baking the tartlets and final assembly. The pudding was rich and creamy with a wonderful chocolate flavor. The tartlets were made using my “tried and true” recipe for pastry. Really simple when you use a food processor and a Silpat for rolling out the dough.
2 cups whole milk or half and half
½ cup granulated sugar
1/3 cup cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
¼ teaspoon salt
Combine 1 ½ cups of milk, sugar and cocoa in a non-reactive saucepan. Bring to a simmer over a medium-high heat. Remove from heat and set aside. Meanwhile, whisk the remaining ½ cup of milk, cornstarch, salt, egg yolks and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture (this is called tempering). Return the mixture to the saucepan and cook over medium-high heat whisking constantly until the pudding comes to a full boil. Reduce the heat to a simmer and cook an additional 2-3 minutes. Pour the pudding into a medium sized bowl and let cool for 15 minutes. Cover with plastic wrap and refrigerate for at least four hours or overnight until set.
Pastry Dough for Tarlets
3 cups all purpose flour
1 cup cold lard or other shortening
1 ½ teaspoon salt
5 tablespoons cold water
1 teaspoon cider vinegar
Preheat oven to 375 degrees F
In a food processor bowl, process the flour, lard and salt until mixture resembles coarse flakes. In a small mixing bowl, combine egg, water and vinegar. Pour egg mixture over the flour mixture. Pulse until the dough begins to mass together to form a ball. Turn out onto lightly floured surface and work dough into a round shape. Roll out dough to approximately ¼ inch thickness. I use a Silpat and it makes rolling out dough a breeze. Using tartlet pan as a guide, cut out dough approximately ¼ inch larger than tartlet pan. Press into the tartlet pan, fluting the edges. Place tartlets on a small baking sheet and freeze for approximately 30 minutes. Remove from freezer and using the tines of a fork, pierce the bottom and sides of the tartlet pastry. Bake in the oven for approximately 15 minutes or until the crust in the wall of the tartlet pan is set. Remove tartlets from the oven and let them cool for 10 minutes. Remove from tartlet pans to wire rack and let them finish cooling.
1 cup heavy whipping cream
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
Place whipping cream in bowl of electric mixer with the whisk attachment. Begin whipping the cream on high speed (watch out for splatters or use the splatter guard that you may have with your mixer) until it starts to form soft peaks. Add confectioner’s sugar to your taste and vanilla. Continue to beat the whipping cream on high until it starts to form solid peaks. Do not over beat or your whipping cream will turn to butter.
Fill each tartlet with approximately ¼ cup of the chocolate pudding. Using a pastry bag, you can pipe whipping cream around each tartlet, or just place a dollop of the whipping cream on each tart. Garnish with grated semi-sweet chocolate and a sprig of mint.
Source: Chocolate Pudding – Tyler Florence – Food Network – Episode-#TU0211