By Chef Kim Baretta

I found this recipe in an old Gourmet magazine and made it for Valentine’s Day.  This is the mini version.  They freeze well so, be sure to make a full batch.  They are a perfect small bite of dark chocolate, which is good for you…in moderation!

Makes 50 minis

 

Crust

9 (5×2 ¼ inch) chocolate graham crackers, finely ground (1 cup)

5 Tablespoons butter, melted

¼ cup sugar

 

Filling

1 ¼ cup heavy whipping cream

9 ounces dark chocolate (I prefer Callebaut)

2 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

 

Glaze

4 Tablespoons heavy whipping cream

4 1/2 ounces dark chocolate

2 teaspoon light corn syrup

2 Tablespoon water

 

Method

Crust:

Preheat oven to 350°F.

Stir all ingredients together and press evenly onto bottom of foil mini muffin liners.

Bake until firm, about 5 minutes.

Cool on rack.

 

Filling:

Bring cream to a boil.

Pour over chocolate in a bowl and stir gently until melted and smooth.

Whisk together eggs, vanilla, and salt.

Stir chocolate into egg mixture.

Pour filling into cooled crusts.

Bake until filling is set.

This takes about 10 minutes.

Let cool.

 

Glaze:

Bring cream to a boil.

Pour over chocolate in a bowl and stir until smooth.

Stir in corn syrup, then warm water.

Spoon a small dollop of glaze onto each tart.

Let stand to cool.

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