Chocolate Stencil Tarts

  1. Preheat oven to 375F.
  2. On a lightly floured surface, roll out dough 1/4 inch thick.
  3. Cut out seven 6-inch rounds and fit each into a 4 1/2-inch tart pan with a removable bottom.
  4. Trim excess dough flush with rims, and pierce bottoms of shells all over with a fork.
  5. Refrigerate or freeze until firm, about 30 minutes.
  6. Line shells with parchment and fill with pie weights or dried beans.
  7. Bake 15 minutes; remove weights and parchment, and bake 10 minutes more.
  8. Transfer pans to a wire rack to cool completely.
  9. In a small saucepan over medium-high heat, cook cream, milk, and granulated sugar until cream and milk are scalded, stirring to dissolve sugar.
  10. Place chocolate in a medium heatproof bowl.
  11. Pour scalded mixture over chocolate; let stand 1 minute and whisk to combine.
  12. Add eggs and whisk gently to combine.
  13. Whisk in vanilla.
  14. Transfer tart shells to a rimmed baking sheet.
  15. Divide chocolate filling evenly among tart shells.
  16. Bake until filling has set, about 25 minutes.
  17. Let cool in pans on a wire rack.
  18. Unmold tarts.
  19. Tarts can be refrigerated, wrapped in plastic, up to 2 days.
  20. Before serving, using a small sieve, sift cocoa over tarts.
  21. Stencil one tart at a time: Set snowflake stencil on tart and sift confectioners sugar over; carefully remove stencil.
  22. Serve immediately.

flour, chocolate variation, heavy cream, milk, sugar, chocolate, eggs, vanilla, dutch, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-stencil-tarts-389805 (may not work)

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