Chocolate Almond Tartlets
Indulge in these treats from our "Passion for Chocolate" story (in the December 2004 issue of Canadian Living Magazine.) Instead of fluted tart pans, you can also use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per tart: about | - |
| cal | 167 |
| pro | 3 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 25 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit A | 5% |
| folate | 4% |
-
12 oz (375 g) bittersweet chocolate, chopped
2/3 cup (150 mL) whipping cream
2 tbsp (25 mL) almond liqueur
1/3 cup (75 mL) almonds, toasted
Chocolate Pastry:
1/3 cup (75 mL) butter, softened
1/4 cup (50 mL) granulated sugar
1 egg yolk
1/2 tsp (2 mL) vanilla
3/4 cup (175 mL) all-purpose flour (approx)
3 tbsp (50 mL) cocoa powder
Pinch salt
Preparation:
Chocolate Pastry:
In large bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Into separate bowl, sift together all-purpose flour, cocoa powder and sa< sift again. Stir into butter mixture in 2 additions. Shape into disc; wrap and refrigerate until firm, about 1 hour.
On lightly floured surface, roll out pastry to (1/8)-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) cutter, cut out 24 circles; gently press into 1-1/2- x 3/4-inch (4 x 2 cm) fluted tart cups. Place on baking sheet; refrigerate until firm, about 20 minutes.
Prick bottoms of each tart shell twice with fork. Bake in centre of 375°F (190°C) oven until firm and no longer shiny, about 15 minutes. Let cool on rack.
Meanwhile, place half of the chocolate in large bowl. In small saucepan, bring cream to boil; pour over chocolate and whisk until smooth. Whisk in liqueur. Cover and refrigerate until mixture can mound on spoon, about 1 hour.
Chop almonds to about size of lemon seeds; remove 3 tbsp (50 mL) and set aside for garnish. Sprinkle 1/2 tsp (2 mL) each of the remaining almonds into each tart shell. Set aside.
Using electric mixer, beat chocolate mixture until thick and fluffy. Spoon mousse by rounded tablespoonfuls (15 mL) into shells, rounding and smoothing tops with small palette knife. Refrigerate until firm, about 15 minutes.
Meanwhile, in separate bowl over saucepan of hot (not boiling) water, melt remaining chocolate. Let cool to room temperature. Spoon enough over mousse to cover just to edge of crust. Sprinkle reserved almonds around edge. Refrigerate until set, about 5 minutes. (Make-ahead: Refrigerate in single layer in shallow airtight container for up to 2 days.)
Source
Canadian Living Magazine: December 2004
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