You can use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups instead of fluted tart pans if you prefer.
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodChocolate Pastry: In large bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Into separate bowl, sift flour, cocoa and salt ; sift again. Stir into butter mixture in 2 additions. Shape into disc; wrap and refrigerate until firm, about 1 hour.
On floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut 24 circles; press into 1-1/2- x 3/4-inch (4 x 2 cm) fluted tart cups. Refrigerate until firm, about 15 minutes.
Prick bottom of each tart shell twice. Bake in 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, whisking until smooth. Whisk in liqueur. Cover and refrigerate until mixture can mound on spoon, about 1 hour.
Coarsely chop almonds; remove 3 tbsp (45 mL) and set aside for garnish. Sprinkle each tart shell with 1/2 tsp (2 mL) of the remaining almonds. Set aside.
Using electric mixer, beat chocolate mixture until thick and fluffy. Spoon mousse by rounded 1 tbsp (15 mL) into shells, rounding and smoothing tops. 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 over mousse to cover just to edge of crust. Sprinkle reserved almonds around edge. Refrigerate until set, 5 minutes.
Nutritional facts Per tartlet: about
- Sodium 32 mg
- Protein 3 g
- Calories 167.0
- Total fat 15 g
- Cholesterol 25 mg
- Saturated fat 8 g
- Total carbohydrate 11 g
- Iron 9.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 5.0