Warm Bittersweet Chocolate Tartlets With Spiced Almonds Recipes

SPICED ALMONDS

Steps:

• 1 large egg white 1 tablespoon vanilla extract 2 3/4 cups (11 ounces) whole natural almonds

CHOCOLATE HONEY ALMOND TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Line a mini-muffin tin with mini-cupcake liners.
• Place the graham crackers and the almonds in the bowl of a food processor and process to fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Add 1 tablespoon of the crumb mixture to each muffin cup, gently pressing it into the bottom of the cup with your fingers or a shot glass. Bake for 8 minutes, or until the crusts are firm, rotating the tin halfway through.
• In a small saucepan over low heat, whisk the cream and honey together until the honey has dissolved. Raise the heat to medium and bring the mixture to just below the boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and whisk until smooth. Pour 1 tablespoon of the chocolate filling into each prepared muffin cup. Refrigerate for at least 2 hours before serving.

CHOCOLATE TARTLETS

Steps:

• Roll out into a 12-inch circle: 1 disk of Sweet Tart Dough (page 183).
• Lightly prick the dough with a fork. Cut six 5-inch circles (for 4-inch tartlets) or eighteen 2-inch circles (for 1 1/2-inch tartlets). Transfer the rounds to 4-or 1 1/2-inch tartlet pans and press the dough into the pans. Cut off the excess dough by rubbing your thumb across the top edge of the pan. Press the sides in and up after trimming the dough. Patch any holes or cracks with a bit of extra dough. Let the tartlet shells rest in the freezer for at least 10 minutes. Prebake the shells in a 350°F oven for 15 minutes, or until they are an even light golden brown. Check the pastry halfway through the cooking and pat down any bubbles that may have formed. Let cool and then unmold.
• For the ganache, put into a medium heat-proof bowl: 6 ounces bittersweet chocolate, chopped.
• Heat just until boiling: 1 cup heavy cream.
• Pour over the chocolate and let sit for 30 seconds. Stir until the chocolate is melted, but do not over-stir or the filling will develop bubbles. Pour into the tartlet shells while it is still quite warm and liquid, very gently tapping and jiggling the pastry shells to even out the filling. Let sit at room temperature for at least an hour to set.
• This recipe will also make one big tart. Line an 9-inch tart pan with the dough, prebake, and fill with the ganache as above.
• Add 2 teaspoons Cognac, brandy, or rum to the chocolate with the hot cream.
• Serve with whipped cream; a border of whipped cream piped around the edge is pretty.

SPICED ALMONDS

Steps:

• Heat the oven to 400 degrees F. Spread the almonds on a baking sheet and toast until darkened and fragrant. Remove and spill into a saute pan. Add the cumin, hot paprika, rosemary, and sugar. Toss the mixture over heat to coat with the oil. Add the fleur de sel and spill onto a baking sheet to cool. Store the spiced nuts in a jar.