Warm Bittersweet Chocolate Tartlets with Spiced Almonds
1 prebaked 9 1/2-inch tart crust (See recipe below)
2 ounces unsweetened chocolate, chopped
3 ounces (6 tablespoons) unsalted butter
3 large eggs
1/2 cup granulated sugar
1/8 teaspoon kosher salt
1 tablespoon light corn syrup
2 tablespoons milk
1/2 teaspoon vanilla extract
1 teaspoon Cognac or rum (optional)
1/3 cup bittersweet chocolate chips
1/2 recipe Spiced Almonds (See recipe below)
1 recipe Chantilly Cream (See recipe below)
One 9 1/2-inch tart shell
1 ½ tablespoons sugar
2 ¼ cups all-purpose flour
¼ teaspoon salt
6 ounces cold unsalted butter
3-4 tablespoons ice water
Combine the sugar, flour and salt. Cut in the butter until it is the size of small peas. Slowly add the water, adding just enough to make the dough come together. Press the dough into a flat disk and refrigerate for 30 minutes.
Roll the dough into a circle and line the tart shells with the dough. Refrigerate or freeze the tart shells for at least one hour.
Preheat the oven to 375 degrees. Line the shells with parchment paper and fill with rice or beans. Bake the shells until the edges begin to brown, about 20 minutes. Remove the weights and the parchment paper and continue to bake
until the bottoms are lightly browned, about 10 minutes more. Set aside.
Preheat the oven to 325°F. Melt the chocolate and butter together in a double boiler. Whisk until smooth and let cool until warm.
In a bowl, whisk together the eggs, sugar, and salt until blended. Whisk in the corn syrup until well mixed, and then whisk in the milk, vanilla, and Cognac until smooth. Stir in the melted chocolate mixture. Scatter the chocolate chips evenly over the bottom of the tart crust. Pour the chocolate mixture over the chocolate chips.
Bake until almost completely set, 20 to 25 minutes. Let the tart cool until it is cool enough to handle, then remove the pan.
Serve warm (it can be reheated) with a dollop of the cream and a sprinkling of the nuts. Serve the remaining cream and nuts on the side for guests to add as desired.
Makes about 2 cups
1/2 large egg white
1 teaspoon vanilla extract
1/4 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
2 cups whole natural almonds
Preheat the oven to 300°F.
In a bowl, whisk together the egg white and vanilla until frothy. Stir in the brown sugar, cinnamon, and almonds until the nuts are evenly coated. Spread them evenly on a baking sheet.
Toast, stirring every 10 minutes, until the nuts are dry, about 30 minutes. Remove from the oven and let cool to room temperature.
Makes 2 cups
1 cup heavy (whipping) cream
3 tablespoons sugar
½ teaspoon vanilla extract
Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.