Chocolate Custard Tarts

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Chocolate Custard Tarts

Tart Shells

1 cup all purpose flour

1/2 cup cofectioners' sugar

14 cup unsweetened cocoa powder

1 stick (1/2 cup) cold butter, cut in small pieces

yolk from 1 large egg

Filling:

2 cups heavy whipping cream

1/2 cup whole milk

2 Tbsp granulated sugar

1 tsp vanilla extract

1 cup (6 oz) 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 shaving and pink candy hearts (see directions below)

Directions:

Have ready four 4 x 3/4 inch tart pans with removable bottoms and a baking sheet.

Tart Shells: Pulse your flour, sugar and cocoa in a 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.

Heat oven to 375 degrees. Press non-stick foil over dough in each pan, covering dough completely. Put pans on baking sheets.

Bake 22 minutes or until crusts are just dry and set. Carefully remove foil (if bottom crusts have p puffed, gently flatten by pressing with a measuring cup). Cool.

Filling: Reduce oven to 275 degrees F. Combine cream, milk, sugar and vanilla in a 1-quart 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).

Bake 20 minutes more or until custard is set around edges but still slightly jiggly in center. Cool on wire rack to room temperature.

To serve: beat 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:

Pink Candy Hearts:

Melt 1/3 cup pink candy melts (available in stores where party and cake decorating supplies are sold.) as package directs. Transfer to small zip-top food bag. Seal bag; snip tip off 1 corner and pipe small hearts on wax paper-lined baking sheet. Refrigerate until hard. REmove with a small metal spatula.

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