From: Woman's Day US
Yields:
8
Prep Time:
1 hr
Total Time:
2 hrs 30 mins
Cal/Serv:
515
Chocolate aficionados will love these individual treats made with a rich, buttery crust and decadent chocolate custard filling. Add a little fresh whipped cream, chocolate shavings and a sprinkling of candy to make it even more crave-worthy.
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Ingredients
Tart Shells
- 1 cup all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 cup Unsweetened cocoa powder
- 1 stick cold butter
- Yolk from 1 large egg
- 1/2 tsp. vanilla extract
Filling
- cup heavy (whipping) cream
- cup whole milk
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 cup semisweet chocolate chips
- 1 large egg plus yolk of 1 large egg, beaten together
Topping
- 1 cup heavy (whipping) cream
- 1 Tbsp. confectioners’ sugar
- Decoration: chocolate curls or shavings and pink candy hearts (directions follow)
- Pink Candy Hearts: Melt 1/3 cup pink candy melts (see Note) as pkg directs. Transfer to a small ziptop food bag. Seal bag; snip tip off 1 corner and pipe small hearts (see photo of tarts) on wax paper–lined baking sheet. Refrigerate until hard. Remove with a small metal spatula.
Directions
- Step 1Have ready four 4 x 3/4-in. tart pans with removable bottoms (see Note) and a baking sheet.
- Step 2Pulse flour, sugar and cocoa in food processor to mix. Add butter; pulse until coarse crumbs form, with some butter flecks still visible. In a cup, beat egg yolk and vanilla. Pour into food processor and pulse until dough is evenly moistened and crumbly. Turn out onto work surface; squeeze together to form a dough. Gather into a ball, then divide in quarters. Press 1 portion over bottom and sides of each tart pan. Prick bottoms with a fork. Freeze 15 minutes.
- Step 3Heat oven to 375°F. Press nonstick foil over dough in each pan, covering dough completely. Put pans on baking sheet.
- Step 4Bake 22 minutes or until crusts are just dry and set. Carefully remove foil (if bottom crusts have puffed, gently flatten by pressing with a measuring cup). Cool.
- Step 5Reduce oven to 275°F. Combine cream, milk, sugar and vanilla in a 1-qt microwave-safe measure or bowl. Add chocolate. Microwave on high 2 to 3 minutes until cream barely starts to simmer. Whisk until chocolate melts and mixture is smooth. Cool 5 minutes; whisk in egg and yolk until blended. Pour into tart shells (1/2 cup per shell).
- Step 6Bake 20 minutes; rotate baking sheet. Bake 20 minutes more or until custard is set around edges but still slightly jiggly in centers. Cool on wire rack to room temperature.
- Step 7Beat cream and confectioners' sugar until stiff, billowy peaks form when beaters are lifted. Spoon onto tarts; garnish with chocolate curls and candy hearts. Cut tarts in half.
- Step 8Best served the day they're made. Can be made up to 8 hours ahead. Store covered at room temperature.
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