Dark chocolate–on-chocolate tartlets lend themselves well to bold decorative patterns stenciled with white confectioners’ sugar. Snowflake-shaped stencils are appropriate for the winter holidays, but any shape will do, depending on the occasion. You could also use this recipe and apply the technique with letter stencils to spell out a holiday message or birthday greeting.
Recipe information
Yield
Makes seven 4 1/2-inch tarts
Ingredients
Preparation
Step 1
Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/4 inch thick. Cut out seven 6-inch rounds and fit each into a 4 1/2-inch tart pan with a removable bottom. Trim excess dough flush with rims, and pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Step 2
Line shells with parchment and fill with pie weights or dried beans. Bake 15 minutes; remove weights and parchment, and bake 10 minutes more. Transfer pans to a wire rack to cool completely.
Step 3
In a small saucepan over medium-high heat, cook cream, milk, and granulated sugar until cream and milk are scalded, stirring to dissolve sugar. Place chocolate in a medium heatproof bowl. Pour scalded mixture over chocolate; let stand 1 minute and whisk to combine. Add eggs and whisk gently to combine. Whisk in vanilla.
Step 4
Transfer tart shells to a rimmed baking sheet. Divide chocolate filling evenly among tart shells. Bake until filling has set, about 25 minutes. Let cool in pans on a wire rack. Unmold tarts. Tarts can be refrigerated, wrapped in plastic, up to 2 days.
Step 5
Before serving, using a small sieve, sift cocoa over tarts. Stencil one tart at a time: Set snowflake stencil on tart and sift confectioners’ sugar over; carefully remove stencil. Serve immediately.
