These individually-sized tarts are dense and rich. They really showcase the chocolate so use the best chocolate you can find. My chocolate of choice is Askinosie’s 70% chocolate from beans sourced in Ecuador.

2 1/2 cups all-purpose flour
1 teaspoon fine sea salt
2 sticks (8 ounces) cold butter, cut into 8 pieces each
Approximately 1/3 cup cold water

1 cup heavy cream
Scant 1/2 cup whole milk
9 ounces great-quality bittersweet chocolate
1/3 cup sugar
1/4 teaspoon fine sea salt
2 large eggs

You will also need:
Food processor fitted with standard blade
Plastic wrap
8 6-inch tart pans
Rolling pin
Parchment paper cut into 8 8-inch rounds
Pie weights
Medium saucepan

To make the crust, put the flour and the salt into the bowl of a food processor with a standard blade. Attach the lid and start adding the butter a piece at a time. Pulse about 5 times after each addition. When all butter has been pulsed in, slowly add the water, while pulsing, until the mixture starts to come together.

Gather up the dough and divide it into 8 pieces. Press each piece into a 1-inch thick disk. Wrap each piece in plastic wrap and chill for about a half hour in the refrigerator.

Meanwhile, assemble 8 6-inch tart pans with removable bottoms.

When ready to roll out the dough, preheat the oven to 425 degrees F (about 220 degrees C). Remove the disks from the refrigerator and unwrap them. Spread some flour onto the countertop. Using a rolling pin, roll out each round of dough until it is about 1/8 inch in thickness and is large enough in diameter to fill the tart pan. Move the dough to the tart pan, press into the bottom and sides, and remove any excess dough by running a knife over the edge.

Line each crust with parchment paper and pie weights. Bake for 10 minutes. Remove the parchment and pie weights and continue to bake for another 5-7 minutes, until the tart shells are golden. Remove from the oven and let cool.

Reduce the oven temperature to 325 degrees F (about 165 degrees C).

Heat the cream and milk in a saucepan over medium heat. When the mixture starts to simmer, remove it from the heat and add the chopped chocolate, sugar, and salt. Let it sit for a few minutes while the chocolate melts. Whisk to blend well.

Beat the eggs in a small bowl until well-blended. Add them to the chocolate mixture and stir to mix well.

Pour the filling into the cooled tart shells and bake at 325 degrees Fahrenheit for 15-20 minutes, until the filling is set and the surface is glossy. Cool before serving.

Serves 8.

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