The tale of these tartlets is blatantly tragic. You see, I made them to bring to a dinner party but neglected to fully consider the resplendent hospitality of our beloved Italian host whose culinary generosity remains equally spectacular. No human has so much even though of eating at this man’s house and not felt immediately nourished, full, and ready for a nap. Z-z-z-z-zzzzz.
For a chilly winter’s eve gathering, I figured individual soufflé tarts would be a punctuation mark of comfort to end the meal. The dark chocolate although rich but not terribly sweet is gilded by bourbon’s vanilla and tabacco notes. To add an optional dose of sugar, I thought to serve it with a simply sweetened whipped cream. Perfection, no?
No. Alas! By the time we finished feasting that night on bruschetta, insalata caprese, braised beef and handmade fettuccine we’d surrendered all willpower to
continue living engage the debate of whether dessert consumption was even physically possible. After a prolonged fireside session in the fetal position, we mustered what dignity we all had left and went home. But what became of the tartlets you might inquire? Breakfast!
Adapted from Bon Appetit
1 ½ C All Purpose Flour
1 ½ Sticks Unsalted Butter, chilled and cut into small pieces
¾ C Powdered Sugar
½ tsp Salt
1 T Ice Cold Water
10 oz. Bittersweet Chocolate, chopped
½ C Bourbon
1 tsp Vanilla Extract
1 tsp Instant Espresso Powder
Pinch of Salt
4 Large Eggs, separated
¼ C Agave Sweetener
1 C Heavy Cream
2 T Sugar
Directions: Make the crust. Preheat oven to 350 degrees F. Whisk together flour, powdered sugar and salt. Add chopped butter and work butter into dry ingredients with a pastry blender or by hand until mixture is a rough meal. Add ice water and continue to work mixture until dough forms. Roll dough into a log and slice into 8 equal pieces. Working on a floured surface, roll each round out to fit a 4 ½ x ¾” tartlet pan. Press dough into pan, trimming excess if there is any. Repeat until all pants are full. Bake crusts until pale golden, about 16-18 minutes. Cool in pans on a rack.
Make the filling. Place chocolate in a medium bowl set over saucepan of simmering water. Stir until chocolate is melted. Remove bowl from heat. Whisk in whiskey, vanilla, coffee, agave and salt. Then add yolks. Beat the separated egg whites in another medium bowl until soft peaks form. Fold egg whites into chocolate mixture.
Remove crusts from tins and fill evenly with chocolate mixture. Freeze in an airtight container for at least 3 hours and up to one week.
To bake, preheat the oven to 375 degrees F. Arrange tartlets on a baking sheet on a rack in the center of the oven. Bake until filling puffs and begins to crack (approx 20 minutes.)
Serve tartlets on plates with sweetened whipped cream and chocolate shavings.