|little chocolate pieces of heaven…|
We have finally arrived at the end of our cookie extravaganza adventure. Oh what a fabulous ride it has been. So many emails and facebook posts on baking and you sharing your favorite cookie recipes from childhood. So much fun! But alas all good things do come to an end and today’s installment is it. So, let’s get started.
I found this recipe in this months Martha Stewart’s Everyday FOOD Magazine. It reminds me of the salted carmel I have seen in every cooking magazine this year. So I thought when there is chocolate involved how can one go wrong? I mean really. The one part of the recipe I was not sure of was the tartlet dough. I am not an accomplished pie maker. My dough always comes out tough or the bottom crust doesn’t cook properly so I was a bit skeptical about making this recipe.
But I just kept thinking about the delicious chocolate so I pressed forward and I am happy to say they turned out really well. The crust is light and flaky. The chocolate ganache was rich and creamy. The coarse sea salt on top just takes it over the top. I think you will be very happy with these little treasures.
Thank you so much my dear readers for coming along with me on this sweet little adventure. It has been a blast. Maybe next year we will do the twelve days of cookies. Now get in your kitchen and bake some love!
Celebrate the Season one cookie at a time!!
|the filling is rich and creamy|
Salted Chocolate Tartlets
adapted from Martha Stewart’s FOOD Magazine, Dec. 2010 issue
In a food processor pulse 2/12 cups all-purpose flour and 1 teaspoon coarse salt to combine. Add 1 cup cold unsalted butter, cut into 1/2 inch pieces, and pulse until mixture resembles coarse meal, with a few pea size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough in crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time.) Do not overmix. Form dough into 1 inch thick disk, wrap tightly in plastic and refrigerate until firm, at least 1 hour ( or up to 3 days)
Salted Chocolate Tartlets
all purpose flour for work surface
1 recipe Basic Dough
1 cup semisweet chocolate chips (6 ounces)
1 cup heavy cream
1 teaspoon pure vanilla extract
preheat oven to 350. on a lightly floured work surface, roll out dough to 1/8 inch thickness. With a 3 1/2 inch cookie cutter, cut dough into 24 rounds, re-roll scraps if necessary, then press into 24 standard muffin cups (dough should come up 3/4 inch on sides. Freeze until firm, 10 minutes ( or up to 1 day)
Bake until shells are golden, 18 minutes. Let cool completely in pan.
In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour over chocolate, add vanilla and let sit 1 minute. Stir gently until mixture is completely smooth. Pour chocolate into cooled shells and refrigerate until set, 20 minutes. To serve, sprinkle with coarse salt. (wrap cooled unsalted tartlets in plastic and keep at room temperature up to 1 day.)
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