Bittersweet Chocolate Tarts with Pecan Crusts

Name: Bittersweet Chocolate Tarts with Pecan Crusts
Yield: makes eight 4-inch tart or one 9- or 10-inch tart
Ingredients: Pecan Crust (recipe follows); 3/4 cup sugar; 1/3 cup unsweetened cocoa; 1 teaspoon kosher salt; 2 cups milk; 3 tablespoons cornstarch, sifted; 4 large eggs; 2 ounces bittersweet chocolate, chopped; 2 tablespoons unsalted butter; 2 teaspoons pure vanilla extract; 4 large egg whites, reserved from the filling; 1/4 teaspoon cream of tartar; Pinch of kosher salt; 1/4 cup sugar; 2 1/4 cups all purpose flour; 1/2 cup confectioners’ sugar, sifted; 1 teaspoon kosher salt; 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces; 1/2 cup ground pecans; 2 large egg yolks; 3 tablespoons ice water, plus more if needed; 1 teaspoon pure vanilla extract; (makes two 9-or 10-inch crusts or eight 4-inch crusts)

December 14, 2011

The intense dark chocolate flavor in these little tarts is proof that the best things come in small packages. For truly sensational flavor, use high-quality dark chocolate, such as Valrhona or Scharffen Berger, rather than garden-variety baking chocolate.

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