I don’t think these need too much of an introduction. The title itself should inspire salivation. A golden brown shortbread-like crust filled with sinfully rich and creamy dark chocolate which hardens to a truffle-like consistency? Oui oui, yes please! The directions may seem abundant, with pastry it’s good to be precise. However, the recipe is relatively simple to make, it just takes a bit of time. The resulting creation will indeed be worth it.
makes one 7” tart or ten 3 ½” tartlettes
recipe from: Miette
1 Pâte Sucrée tart shell
about 1 ½ cups chocolate ganache
Pâte Sucrée Tart Shell (makes enough for two 7” tarts- you can halve the recipe or tightly wrap and freeze the other one)
3 1/3 cups all-purpose flour
¼ cup sugar
½ tsp salt
1 cup cold unsalted butter, cubed
2 large egg yolks
4-8 tablespoons heavy cream
Chocolate Ganache (makes about 3 cups- you can halve this as well or make two 7” tarts-)
10 oz 62% cacao chocolate, chopped (I use Ghirardelli)
2/3 cup powdered sugar, sifted
¾ cup plus 1 tablespoon heavy cream
2 large egg yolks
3 tablespoons unsalted butter, at room temperature
For the tart shells
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal, about 3-5 minutes.
In a small bowl, whisk together the egg yolks and 2 tablespoons of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.
Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about ¼” thick and about 1 inch greater in diameter than the pan you are using (8” for a 7” pan and 4” for a 3 ½” tartlet pans). Drape the rolled-out dough into the tart pan(s), gently pushing it into the bottom edges and against the pan sides. Roll the rolling pin over the edges to cut off the extra dough. Prick all over the bottom with a fork and place in the freezer to firm up for 30 minutes. (To store unbaked, wrap the dough ball(s) tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator for 3-4 hours before rolling and shaping.)
Preheat the oven to 350°.
Bake the tart shells until they are golden brown, about 10-12 minutes.
Transfer to a wire rack and let cool completely before filling. (You can also store them tightly wrapped in plastic, at room temperature, for up to 3 days.)
In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water and stir until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
Whisk the egg yolks in a small heatproof bowl. Pour about ½ cup of the melted chocolate mixture into the yolks whisking all the while, to temper them. Pour the tempered mixture back into the bowl of chocolate and whisk to combine. Add the butter and stir until smooth. If desired, pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. (I rarely do.)
To complete the tarlettes
Pipe, spoon or pour the ganache into the tart shell(s) and gently shake to spread evenly. Refrigerate until well chilled, at least 1 hour and up to 8 hours, then remove from the refrigerator 30 minutes before serving.