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Ingredients
- FOR PASTRY:
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 8 tblsp unsalted butter, cut up
- 1 large egg yolk
- 2 teas lemon juice
- 2-3 tblsp ice water
- FOR FILLING:
- 1/2 cup whipping cream
- 2 tblsp unsalted butter
- 1 tblsp light corn syrup
- 6 oz bitterswet or semisweet chocolate
Details
Servings 24
Preparation
Step 1
FOR PASTRY:
Preheat the oven to 400.
In a medium mixing bowl or in a food processor. Combine the flour and sugar. Add butter pieces and process using on/off bursts until the butter is totally worked into the flour mixture. Mix te egg yolk, lemon juice, and ice water an stir or process untila dough is formed.
Coat 24 tart pans, each no larger than 2 1/2 inches in diameter, with cooking spray.
Place the dough between 2 sheets of waxed paper or plastic wrap. With a rolling pin, roll dough out to about 1/4 inch thickness. Using tart pan as you would a cookie cutter, press into the dough. Life cutout of dough and, with fingers press the dough into the tart pan until it comes up to the top edge. Place filled tart pans on a baking sheet. When all tart pans are filled, bake for 15-18minutes or until lightly browned.
Remove from oven and cool. Tart shells can be wrapped and frozen until later.
FOR FILLING:
Place whipping cream, butter, and corn syrup into a small saucepan. Bring to a boil stirring then remove from heat. Break the chocolate into pieces and add to the hot cream. Stir about 1 minute until the chocolate is melted and blended into the cream. Allow filling to cool to room temperature.
To serve spoon or pipe the chocolate filling into each shell. Garnish with chocolate curl and a dustig of powdered sugar.
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