Baking 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 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The 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.
No. 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.
No. 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.
No. 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
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
Comments are closed.