Baking Classics: Bittersweet Chocolate Tartlets

Rebecca-Gordons-Southern-Baking-Cooking-Tutorials-Buttermilk-Lipstick-Culinary-Techniques-Southern-HostessBaking Classics

The Technique

Bittersweet Chocolate Tartlets

Bittersweet Chocolate Tartlets are the perfect dessert to serve when showers & parties are planned. Line them up on heirloom silver trays to make them easy for guests to place on plates when buffet-style service is offered. If something a little larger is desired, look no further than a Bittersweet Chocolate Tart as it makes a wonderful accompaniment to many summer recipe classics. Learn how to make a new version of this crowd-pleasing dessert. 

Bittersweet-Chocolate-Icebox-Tartlets-Rebecca-Gordon-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBittersweet Chocolate Tartlets
makes 16 servings

Buttermilk Pate Sucree 
2/3 cup plus 6 Tbsp sugar, divided
8 tsp cornstarch
4 egg yolks
2 cups whole milk
1 1/2 cups bittersweet chocolate morsels
2 cups heavy whipping cream
Garnish: Chocolate curls

Prepare the Buttermilk Pâte Sucrée as directed. Divide the dough into 4 pieces, then quarter each piece to produce 16 portions. Working with one piece at a time, roll the pastry to a 1/4-inch thickness into a 5-inch circle. Fit the pastry into a lightly greased 4-inch tartlet pan, pressing into the fluted edges. Remove any excess dough using a pastry pin. Repeat with the remaining portions of dough. Freeze 20 minutes. Preheat the oven to 425 degrees. Place a piece of parchment paper into the crusts. Top with pie weights or dried beans. Bake 12 minutes. Remove the pie weights & bake an additional 2 to 3 minutes or until the crust is golden. Let stand 5 minutes in the pans, then gently loosen them with the tip of a paring knife & remove them. Place on a wire rack.

Whisk together 1/3 cup sugar & the cornstarch in a 2-quart saucepan. Whisk together the egg yolks & the milk. Whisk the milk mixture into the sugar mixture. Cook, whisking constantly, over Medium heat 6 to 7 minutes or until thickened & bubbly. Cook 1 additional minute. Turn off the heat & add the chocolate. Stir it around a bit & whisk until smooth. Portion 3 tablespoons of the filling into the prepared tart shells, smooth the surface & cover with plastic wrap. Chill 4 to 24 hours. Beat the heavy cream & the remaining 6 tablespoons sugar until medium peaks form. Dollop over the surface of the tart. Garnish, if desired.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Bittersweet Chocolate Tartlets

Standard cupcake liners may be used to place over the tart dough, then they may be filled with weights or dried beans & baked. Watch the shells closely once they have been removed & returned to the oven as they can brown quickly.

Bittersweet-Chocolate-Icebox-Tartlets-Rebecca-Gordon-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Bittersweet-Chocolate-Icebox-Tartlets-Rebecca-Gordon-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 1

Prepare the Buttermilk Pâte Sucrée as directed. Divide the dough into 4 pieces, then quarter each piece to produce 16 portions. Working with one piece at a time, roll the pastry to a 1/4-inch thickness into a 5-inch circle. Fit the pastry into a lightly greased 4-inch tartlet pan, pressing into the fluted edges. Remove any excess dough using a pastry pin. Repeat with the remaining portions of dough. Freeze 20 minutes. Preheat the oven to 425 degrees. Place a piece of parchment paper into the crusts. Top with pie weights or dried beans.

Bittersweet-Chocolate-Icebox-Tartlets-Rebecca-Gordon-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 2

Bake 12 minutes. Remove the pie weights & bake an additional 2 to 3 minutes or until the crust is golden. Let stand 5 minutes in the pans, then gently loosen them with the tip of a paring knife & remove them. Place on a wire rack.

Bittersweet-Chocolate-Icebox-Tartlets-Rebecca-Gordon-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 3

Whisk together 1/3 cup sugar & the cornstarch in a 2-quart saucepan. Whisk together the egg yolks & the milk. Whisk the milk mixture into the sugar mixture. Cook, whisking constantly, over Medium heat 6 to 7 minutes or until thickened & bubbly. Cook 1 additional minute. Turn off the heat & add the chocolate. Stir it around a bit & whisk until smooth. Portion 3 tablespoons of the filling into the prepared tart shells, smooth the surface & cover with plastic wrap. Chill 4 to 24 hours. Beat the heavy cream & the remaining 6 tablespoons sugar until medium peaks form. Dollop over the surface of the tart. Garnish, if desired.

The Tune
“There’s Something On Your Mind” Etta James & BB King

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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