Chocolate Cream Tartlets Recipe
Dark Chocolate, Whipped Cream, Short Crust
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt until well combined.
- 2
Add Butter
Cut the unsalted butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add the cold water, one tablespoon at a time, mixing until the dough holds together. Do not overwork the dough.
- 4
Chill the Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 5
Preheat Oven
Preheat your oven to 350°F (175°C).
- 6
Roll and Cut
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles to fit your tartlet pans.
- 7
Blind Bake
Place the dough circles into the tartlet pans. Prick the bottoms with a fork, cover with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for an additional 5 minutes until set. Let cool.
Filling Preparation
- 8
Melt Chocolate
In a heatproof bowl, place the dark chocolate. In a small saucepan, heat 1 cup of heavy cream over medium heat until it just simmers. Pour the hot cream over the chocolate and let it sit for 2 minutes.
- 9
Whisk Together
After 2 minutes, whisk the mixture until smooth and glossy. Stir in the vanilla extract.
- 10
Fill Tartlets
Carefully pour the chocolate filling into each cooled tartlet shell. Fill until just below the edge. Refrigerate for at least 2 hours or until set.
Topping Preparation
- 11
Whip Cream
In a mixing bowl, combine the remaining 0.5 cups of heavy cream and powdered sugar. Using a hand mixer or stand mixer, whip until soft peaks form.
- 12
Top Tartlets
Using a piping bag or a spoon, dollop or pipe the whipped cream on top of each tartlet. Add chocolate shavings on top for decoration.
