Chocolate Stencil Tarts

• All-purpose flour, for dusting
• 1/2 recipe Pate Sucree, Chocolate Variation (page 333)
• 1 cup heavy cream
• 1/4 cup milk
• 2 tablespoons granulated sugar
• 9 ounces semisweet chocolate (preferably 55 percent cacao), coarsely chopped
• 2 large eggs, lightly beaten
• 1 1/2 teaspoons pure vanilla extract
• Unsweetened Dutch-process cocoa powder, for dusting
• Confectioners sugar, for dusting

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)