Mini Black and White Chocolate Tartlets

• All-purpose flour, for dusting
• Pate Sucree, Chocolate Variation (page 333)
• 3/4 teaspoon unflavored powdered gelatin
• 2 tablespoons ice water
• 1 1/4 cups heavy cream
• 6 ounces white chocolate, very finely chopped
• (makes 2 dozen)
• All-purpose flour, for dusting
• Pate Sucree, Chocolate Variation (page 333)
• 15 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 1 cup heavy cream
• 1 tablespoon instant espresso powder
• 2 ounces white chocolate, coarsely chopped
• (makes 2 dozen)

1. On a lightly floured surface, roll out dough 1/8 inch thick.
2. Line twenty-four 3 3/4-by-1 3/4-inch rectangular tart pans, rerolling scraps as needed.
3. Pierce bottoms of shells all over with a fork.
4. Transfer pans to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
5. Meanwhile, preheat oven to 350F.
6. Bake shells until dry, 15 to 18 minutes.
7. Let cool completely on a wire rack.
8. In a small bowl, sprinkle gelatin over the ice water.
9. Let soften about 5 minutes.
10. Meanwhile, in a small saucepan, bring 1/2 cup cream to a boil.
11. Remove from heat.
12. Add softened gelatin, stirring for 30 seconds to dissolve completely.
13. Put the white chocolate in the bowl of a food processor.
14. With machine running, pour in softened gelatin mixture; process until smooth.
15. Transfer to a medium bowl.
16. Cover, and refrigerate until mixture is almost the consistency of pudding, about 15 minutes; stir until smooth.
17. In a medium chilled bowl, whisk remaining 3/4 cup cream just until stiff peaks form.
18. Fold into white chocolate mixture until combined.
19. Put mousse in a pastry bag fitted with a 5/16-inch star tip (#22).
20. Pipe into cooled tart shells.
21. Preheat oven to 350F.
22. On a lightly floured surface, roll out dough 1/8 inch thick.
23. Fit dough into twenty-four 3-inch fluted tart pans, or the cups of a standard muffin tin.
24. Place pans on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
25. Bake until dry, 18 to 20 minutes.
26. Let cool completely; unmold shells from pans.
27. Place chopped bittersweet chocolate in a heatproof bowl.
28. In a small saucepan over medium heat, bring cream and espresso powder to a simmer.
29. Pour over chopped chocolate, and let stand 5 minutes.
30. Stir until smooth.
31. Fill baked and cooled tart shells with chocolate mixture.
32. Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt white chocolate, stirring.
33. Transfer to a resealable plastic bag; snip a small opening in the corner.
34. Working quickly, pipe 6 dots of melted white chocolate on filling in each tartlet.
35. Using a wooden skewer or toothpick, swirl dots to marbleize.
36. Gently tap tartlets on work surface to settle filling.
37. Refrigerate until set, 1 hour or up to 1 day.

flour, chocolate variation, unflavored powdered gelatin, water, heavy cream, white chocolate, flour, chocolate variation, bittersweet chocolate, heavy cream, espresso powder, white chocolate

Taken from www.epicurious.com/recipes/food/views/mini-black-and-white-chocolate-tartlets-389829 (may not work)