International Cooking School Vacations: Chocolate Tartlettes

Chocolate Tartlettes

DECEMBER 2005

Chocolate Tartlettes – from Chef Daniel Peyraud of our One-Day Cooking class in Aix-en-Provence.

Ingredients

  • 230 gr flour
  • 85 gr cocoa powder
  • 125 gr confectioners’ sugar
  • 50 gr finely ground almond powder
  • 200 gr butter
  • 1 egg
  • 1 pinch salt

For the mousse filling:

  • 150 gr high-quality bittersweet chocolate
  • 140 gr butter
  • 30 gr cocoa powder
  • 6 egg yolks
  • 6 egg whites
  • 200 gr sugar

Directions

Prepare the shortbread pastry. Mix the flour, confectioners’ sugar, cocoa powder, salt, and ground almond powder together. Add the butter in small pieces, and mix until the texture is sandy. Add the egg and leave to rest for at least an hour. (For best results, make the pastry dough the day before.)

On a lightly floured surface (marble if possible), roll out the pastry dough to a thickness of about 1/4 inch. Cut out 16 circles with a 6cm pastry or biscuit cutter.

Bake in a preheated over at 350 ° for 6 – 8 minutes. Allow to cool and transfer o a pastry rack.

Make the chocolate mousse. Beat the egg yolks with half the amount of sugar. Melt the chocolate over a double-boiler, then add the butter in small pieces, the cocoa powder and the egg yolks. Beat the egg whites with an electric mixer until half-risen, then add the remaining sugar and beat until stiff. Fold gently into the chocolate mixture. Spread half the chocolate mouse on a baking sheet and cook at 400 ° for about 10 minutes. Keep the second half in the refrigerator. To serve the chocolate tarts, place a shortbread base on each plate, then spread a fine layer of rasberry jam on it. Cut 8 circles, 5 cm in diameter, of cooked chocolate mousse. Place a chocolate disc on each shortbread base, then add a second shortbread circle, and finish with the remaining chocolate mousse on top.

Serve with flavored custard, whipped cream, or ice cream.
Serves 8