Mini Chocolate Silk Tartlets

by Anna Gall

Crust Ingredients:

1-1/2 cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
½ cup unsalted butter, cut into small cubes and softened
3 tablespoons heavy cream

Crust Instructions:

1. Preheat oven at 400°F. Lightly spray a 12-count cupcake tin.
2. Whisk together the flour, salt, and sugar in a medium bowl or food processor bowl.
3. Add butter, and blend together until the mixture resembles fine crumbs.
4. Add cream; stir until crumbs are damp and hold together.
5. Divide mixture into 12 parts, and pat into 12-count cupcake tin covering bottom and sides of each cup.
6. Bake in oven at 400°F oven until crust is golden for about 10 -12 minutes.
7. Let cool completely before filling.

Filling Ingredients:

2/3 cup granulated sugar
2 eggs
2 ounces unsweetened chocolate
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy cream
1 tablespoon powdered sugar
Whipped cream for garnish

Filling Instructions:

1. In a small saucepan, combine sugar and eggs until well-blended.
2. Cook over low heat, stirring constantly, until mixture reaches 160°F and coats the back of spoon.
3. Remove from heat; stir in chocolate and vanilla until smooth.
4. Cool to lukewarm about 90°F; stir occasionally.
5. In a small bowl, cream butter until light and fluffy.
6. Add cooled chocolate mixture; beat on high speed for 5 minutes until light and fluffy.
7. In large bowl, beat cream until it begins to thicken.
8. Add powdered sugar; beat until stiff peaks form.
9. Fold in chocolate mixture.
10. Pour evenly into crusts.
11. Chill for 6 hours before garnishing and serving.

Makes 12 mini tartlets.