Chocolate Tartlets

Preparation

1. Step 1

   Roll out into a 12-inch circle: 1 disk of Sweet Tart Dough (page 183).

   Step 2

   Lightly prick the dough with a fork. Cut six 5-inch circles (for 4-inch tartlets) or eighteen 2-inch circles (for 1 1/2-inch tartlets). Transfer the rounds to 4-or 1 1/2-inch tartlet pans and press the dough into the pans. Cut off the excess dough by rubbing your thumb across the top edge of the pan. Press the sides in and up after trimming the dough. Patch any holes or cracks with a bit of extra dough. Let the tartlet shells rest in the freezer for at least 10 minutes. Prebake the shells in a 350°F oven for 15 minutes, or until they are an even light golden brown. Check the pastry halfway through the cooking and pat down any bubbles that may have formed. Let cool and then unmold.

   Step 3

   For the ganache, put into a medium heat-proof bowl: 6 ounces bittersweet chocolate, chopped.

   Step 4

   Heat just until boiling: 1 cup heavy cream.

   Step 5

   Pour over the chocolate and let sit for 30 seconds. Stir until the chocolate is melted, but do not over-stir or the filling will develop bubbles. Pour into the tartlet shells while it is still quite warm and liquid, very gently tapping and jiggling the pastry shells to even out the filling. Let sit at room temperature for at least an hour to set.

2. Variations

   Step 6

   This recipe will also make one big tart. Line an 9-inch tart pan with the dough, prebake, and fill with the ganache as above.

   Step 7

   Add 2 teaspoons Cognac, brandy, or rum to the chocolate with the hot cream.

   Step 8

   Serve with whipped cream; a border of whipped cream piped around the edge is pretty.