Sunday, January 27, 2008

Mini Pie Revolution

Woot!! I got an event done and well before the date it was due. I love making tarts, and especially mini ones, so I couldn't wait to do this one. So I made Dark Chocolate Mini Cream tarts. My husband is very hard to please in the dessert area, being as picky as he is. No fruit pies, cobblers and crisps are out. I could make what ever I wanted, but I definitely do not need to eat them all by myself. I take what I can to work, but even then its hard. So chocolate is the best bet. When I told him what I was thinking of making his face lit up and said..mmm chocolate. So it was obvious what I had to make =).
Mini Dark Chocolate Cream tarts.

3/4 cup cold butter, cut into pieces
2 cups all purpose flour
1/4 cu granulated sugar
1/4 tsp salt
1/3 cup ice water

2 cups water
1 cup sugar
1/2 cup cornstarch
5 egg yolks, beaten
1/4 cup butter
1 tsp vanilla
1/4 cup cream
6 oz dark chocolate chopped

Fresh whipped cream
grated chocolate for Garnish

For the crust:
Make sure all ingredients are as cold as possible. Mix flour, sugar and salt in a Medium Bowl. Using a pastry blender, cut butter into flour mixture until it resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then use a fork to mix the water in lightly, just until the dough begins to stick together and comes away from the sides of the bowl. Turn onto a lightly foured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
Allow dough the dough to warm slightly to room temp. On a lightly floured board (or countertop) roll the disk to about 1/4 of an inch. Cut out circles for desired tart shells. reroll scraps to get what you need.

For Filling:
Bring the water to a boil in a large saucepan. Remove from the heat and let rest 5 minutes. (While the water is getting ready. Place chocolate in a bowl and microwave for 30 sec. Take cream and heat for 30 sec. Add warmed cream to warmed chocolate and stir. If chocolate is not fully melted, heat in 30 sec intervals until the chocolate is ganache like. Stir in vanilla and set aside) Whisk the sugar and cornstarch together. Add the mixture to the hot water, whisking until completely incorporated.
Return to the heat and cook over medium heat, Whisking Constantly until the mixture comes to a boil. The mixture will be very Thick. Take a small amount and whisk into the egg yolks, tempering the eggs. Once eggs are tempered, add egg mixture back to the remaining mixture in the pot. Continue cooking, whisking constantly until mixture comes back to a boil. Remove from heat and stir in butter until completely incorporated. Stir in Chocolate mixture until fully incorporated. Pour into cooled tart shells. Let cool to room temp (for small shells should only take until cream is whipped.
Top Tarts with fresh whipped cream and Chocolate shavings.

Enjoy, My hubby did =)


Angel said...

Wow those look so adorable and tasty!
I love the shape of the tart crust. And where do you find such cute serving plates. Quite a success Woman, now I want a bite!

Passionate baker...& beyond said...

Love 'em topless beauties & love the platter too!! For once, I got things done for an event (this time the mini pie one ) well in time! Can see you love to bake too...

Ann said...

Wonderful entry! Thanks do much for participating!

Ann at Redacted Recipes

Cakelaw said...

Yum - these are just perfect!

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