Chocolate Meringue Tarts
Got chocolate on the brain? This three-chocolate explosion is as pretty as it tastes.Print this recipe
Pate Sucree au Chocolat (Chocolate Sweet Tart Dough)
|3 Tbsps||16g||Cocoa powder|
- Cream the butter, sugar and salt with a paddle attachment in a stand or hand held mixer. Need a workout? Start with room temp butter and beat with a wooden spoon. Either way, mix until no chunks or bits of butter remain.
- Add the egg and vanilla and beat until smooth. Add the flour and stir until your dough just comes together.
- Grab two sheets of parchment paper (about the size of a cookie sheet) and a rolling pin (or wine bottle). Roll the dough between the sheets until it covers the entire area. This is a good thickness for a tart crust. Slide this dough onto a cookie sheet and freeze for at least an hour. Or a week.
- Preheat your oven to 350F. Grab an 8" or 9" tart pan or a couple of 4" ones. Peel off the top layer of parchment back and cut out circles about 2" larger than your pan. Once you can bend the dough without it cracking, lower it into your tart pan. Don't freak out if it does crack a little; you can patch this up.
- Tarts need to have thin crusts- no one wants to bite into a doughy corner. Be sure to thin out the crust, but not so much that you can see metal. If the dough is too warm, pop it back in the freezer for a few minutes.
- Grab a fork and dimple the dough all the way to the bottom of the pan. Bake for about 15 minutes for a larger tart and 12 for smaller ones. Set aside.
Chocolate Pudding (makes more than you need, because pudding is great for breakfast).
|1/4 cup||Potato or Corn starch|
|2 tsps||Kosher salt|
|7 ounces||Dark chocolate (or 10 oz milk)|
- Chop up the chocolate and set it aside.
- Place the sugar, starch and salt in a non-reactive pot (anything but aluminum, really). Slowly whisk in the milk, followed by the yolks.
- Turn the heat to medium and whisk continuously until it boils (a little over five minutes). Remove from heat and whisk in the chocolate until smooth. Set aside to cool a bit.
|1 tsp||Vanilla extract|
|1 tsp||Cocoa powder|
- Place a medium saucepot filled 1/3 of the way with water and bring to a simmer.
- Place the sugar, salt and egg whites in the bowl of a stand mixer. Holding the bowl over the saucepot, whisk the mixture until it feels warm to the touch.
- Place the bowl on the stand mixer (or begin beating with a hand held mixer) and beat with the whisk attachment until stiff peaks form. Add the vanilla and cocoa powder once the mixture is nice and stiff. Spoon or pipe over the pudding and torch!