Espresso Cream And Chocolate Tartlets

• 2 C. all purpose flour
• 1 C. cake flour
• 2/3 C. sugar
• 1/8 tsp of salt
• 1 C. (2 sticks) unsalted butter, cut in to pieces.
• 2 egg yolks
• 2 tsp vanilla extract
• 4 Tsp. cold water
• 8 oz of bittersweet or semisweet chocolate, melted.
• Filling
• 6 Tbs instant espresso powder
• 1/2 C. of boiling water
• 5 large egg whites
• 1/2 C. of sugar
• 2 Tabs of dark rum
• 1 lb of cream cheese room temperature
• 1 C. of sour cream
• 1/2 Sugar
• 1/2 C. chilled whipping cream

1. For crust: Mix -flours, sugar and salt in large bowl. Add butter and cut in until mixture resembles coarse meal. Beat yolks with vanilla to blend. Pour over flour mixture and stir until dough comes together, gather dough into 2 balls, Flatten into disks. Wrap into 2 balls. Flatten into disks. Wrap separately in plastic and refrigerate 30 minutes. Grease 24 3 inch diameter brioche pans with 1 1/2 in. sides or 3 1/2 in. diameter tartlet pans with 3/4 in. sides. Roll 1 piece of dough out on lightly floured surface to a thickness of 1/8th in. Cut out twelve 4 in. diameter rounds using cookie cutter or small bowl. Press pastry rounds into prepared pans. Repeat with remaining dough. Transfer pans to cookie sheet and refrigerate pastry until well chilled, about 30 min.
2. Preheat to 400*F. Line tartlets with foil or parchment and fill with pie weights. Bake 10 min. Remove weights and foil and continue to bake until golden brown, about 8 min. Cool on rack.
3. Using back of spoon, spread inside of crusts with melted chocolate, coating insides completely. Refrigerate, until chocolate is set, about 10 min.
4. For filling: Place espresso powder in small bowl. Pour boiling water over and stir until dissolved. Cool. Using portable mixer, beat egg yolks and 1/2 C. sugar in top of double boiler to blend. Beat in espresso mixture and rum. Set over simmering water and continue beating until mixture is thick and foamy and tripled in volume; about 7 min. do not boil. Remove from over water. Pour sabayon into medium bowl and cool completely.
5. Using electric mixer beat cream cheese in large bowl until fluffy. Beat in sour cream and sugar. Whip cream in another medium bowl until soft peaks form. Gently fold into cream cheese mixture. Fold into cream cheese mixture. Fold in coffee sabayon.
6. Remove crust from pans. Spoon 1/4 C. filling into each tartlet crust. Refrigerate in airtight container until filling is set, about 2 hours. Garnish each tartlet with a chocolate coffee bean.

flour, cake flour, sugar, salt, unsalted butter, egg yolks, vanilla, cold water, chocolate, filling, espresso powder, water, egg whites, sugar, rum, cream cheese, sour cream, sugar, chilled whipping cream

Taken from www.epicurious.com/recipes/member/views/espresso-cream-and-chocolate-tartlets-50170755 (may not work)