Mini Tarts!

The other day my husband told me "You're getting a bit carried away with cupcakes!" Hmmmm...I love making cupcakes but I've baked little else in a last month or so. Since we are low on baked goods I decided to make some tarts. Not just any tart though, mini chocolate tarts. Of course I had to decorate them and what better then with Whipped Cream laced with fresh fruit!

On recommendation from my friend Lucy, I made Martha Stewart's Chocolate Pudding 101 for the chocolate filling. When making a chocolate pie or tart Lucy suggests adding 1 more TBL cornstarch for a bit extra stabilization. The chocolate pudding was out-of-this-world delicious!



Chocolate Almond Crust
Recipe adapted from "Food and Wine"

1 1/2 cups all-purpose flour
3/4 cup almond flour
1/2 cup plus 3 tablespoons sugar
6 tablespoons cocoa powder (I eliminated and subbed 1/2 tsp vanilla)
Pinch of salt
1 1/2 sticks cold unsalted butter, cut into cubes
1 large egg

Makes 1-11" Tart or 18 Mini Tarts

1. In a food processor, combine the all-purpose flour, almond flour, sugar, cocoa and salt; pulse to blend.
2. Add the butter; pulse until the mixture resembles coarse meal.
3. Add the egg; process until the dough just comes together.
4. Turn the dough out onto a sheet of plastic, flatten into a disk and chill for 30 minutes.
5. Preheat the oven to 350°. Butter an 11-inch fluted tart pan with a removable bottom.
6. On a lightly floured work surface, roll the pastry out to a 14-inch round 1/4 inch thick. Fit the pastry into the tart pan. Run the rolling pin across the rim of the pan to cut off any overhanging dough. Patch any tears in the pastry with scraps. Line the pastry with foil and fill with pie weights or dried beans.
7. Bake in the center of the oven for 30 minutes, or until the crust is nearly dry. Remove the foil and bake the crust for 15 minutes longer, or until firm. Let cool.


Chocolate Pudding 101
Recipe adapted from Martha Stewart Living

6 tablespoons sugar
3 tablespoons cornstarch **See Note
1 1/2 tablespoons cocoa powder
Pinch of salt
2 1/4 cups heavy cream
1 1/4 cups milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

**Note: If you're making a pie or tart add 1 additional TBL cornstarch as per Lucy's instructions.

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into six dessert cups. Refrigerate until completely set, about 1 hour.
3. Whip remaining cup of cream to soft peaks, and serve with pudding.


Whipped Cream Frosting
Recipe adapted from my Mom

1 c. heavy whipping cream
1 TBL sugar

Optional: 1/2 tsp vanilla (I skipped the vanilla)

With a hand mixer whip heavy cream into soft peaks. Gradually add sugar and vanilla. Whip to stiff peaks. If you adding fruit gently fold in puree and whip again to stiff peaks. Must be kept refrigerated.

For Chocolate Whipped Cream
Add 1 rounded TBL cocoa powder

For Fruit laced Whipped Cream:
Add 1/4 c. pureed fruit such as strawberry, rhubarb, raspberry, blueberry, peach or even a citrus fruit like orange. I used fresh strawberries and the lighter cream is rhubard. The rhubarb is delicious...very delicious, but I'm a rhubarb loved from way back!




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