WHITE AND DARK CHOCOLATE TARTS

By á-6498

Ingredients

• CHOCOLATE PASTRY :
• 1 cup plus 2 tbsp all purpose flour
• 1/3 cup granulated sugar
• 3 tablespoons unsweetened cocoa
• 1/2 cup cold butter or margarine, cut into 8 pieces
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla
• WHITE CHOCOLATE CREAM
• 6 ounces white chocolate, chopped
• 1/2 cup butter or margarine, at room temperature
• 1/3 cup icing sugar
• 1 large egg, at room temperature
• 2 teaspoons creme de cacao
• 1 teaspoon vanilla
• Grated semi-sweet chocolate for garnish

Preparation

Step 1

For pastry, place flour, sugar and cocoa in food processor fitted with metal blade, process until mixed. Add butter and pulse until it forms small pieces. Add egg and vanilla and pulse until dough holds together (SMALL PIECES OF BUTTER WILL BE VISIBLE). Remove dough to sheet of plastic wrap and shape into a ball.
Spray 2 1/2-inch tart pans with non-stick vegetable oil cooking spray. Break off small pieces of dough and press evenly (ABOUT 1/8 -INCH THICK) into tart pans. Bake at 375 F for 10 to 12 minutes or until set.
Remove from oven and immediately place a baking sheet over tart pans and invert. Turn shells right side up and cool on cake rack Store tart shells, tightly covered, at room temperature for up to two days, or freeze.
For white chocolate cream, melt chocolate over hot water, cool slightly. In small bowl, beat butter until fluffy. Gradually beat in icing sugar, then be.at on high speed for two minutes. Mix in chocolate. Add egg and beat at high speed for another two minutes. Add creme de cacao and vanilla, beating until mixture is smooth.
Spoon or pipe cream into baked shells. Sprinkle with grated semi-sweet chocolate, if desired. Refrigerate until ready to serve. Makes about 24 (2 1/2-INCH) tarts.
NOTE: Finished tarts may be refrigerated overnight or frozen. Defrost at room tempertature.