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