Bon Appetit Desserts (86 page)

Chocolate-Whiskey Soufflé Tarts

Two dessert favorites come together in this treat: A chocolate soufflé rises out of a tender tart crust. The tarts can be assembled and frozen up to one week ahead, making this the perfect dessert to keep on hand for unexpected guests.
Makes 8

1½ cups unbleached all purpose flour

¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes

¾ cup powdered sugar

½ teaspoon (scant) salt

10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¼ cup Irish whiskey

1½ teaspoons vanilla extract

1¼ teaspoons instant coffee crystals Pinch of salt

4 large eggs, room temperature, separated

½ cup sugar

Sweetened whipped cream

Chocolate shavings (optional)

CRUST
: Preheat oven to 350°F. Blend flour, butter, sugar, and salt in processor just until dough gathers together. Shape dough into log; cut into 8 equal rounds. Using fingertips, press 1 dough round over bottom and up sides of 4 ½-inch-diameter tartlet pan with removable bottom. Repeat with remaining 7 dough rounds. Pierce crusts with fork; bake until pale golden, about 18 minutes. Cool in pans on rack.

FILLING
: Finely chop generous ⅓ cup chopped chocolate and set aside. Stir remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee, and salt, then egg yolks. Beat room-temperature egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved ⅓ cup finely chopped chocolate, then remaining egg whites. Divide mixture among crusts. Freeze at least 3 hours.

DO AHEAD
:
Can be made 1 week ahead. Cover and keep frozen.

Preheat oven to 375°F. Release pan sides from frozen tartlets. Arrange tartlets on their pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes.

Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings, if desired.

Caramel-Hazelnut Mini Tartlets

There’s a reason these are miniature in size: They are incredibly rich. Freezing the crusts before baking reduces buckling and helps the tartlets hold their shape in the oven. Silicone mini muffin pans, which make the tartlets really easy to unmold, are available online and at cookware stores.
Makes 30

1½ cups unbleached all purpose flour

2 tablespoons sugar

¼ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

5 tablespoons (or more) chilled heavy whipping cream

1 teaspoon vanilla extract

1 cup (about) hazelnuts, toasted, husked (about 5 ounces)

1⅓ cups (packed) golden brown sugar

7 tablespoons unsalted butter

6 tablespoons light corn syrup

2 tablespoons water

½ teaspoon salt

6 tablespoons heavy whipping cream

3 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

CRUST
: Butter 30 metal or silicone mini muffin cups (1- to 1½-tablespoon capacity). Blend flour, sugar, and salt in processor. Add butter; using on/off turns, blend until coarse meal forms. Add 5 tablespoons cream and vanilla; using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tartlet crusts all over with fork. Freeze crusts 30 minutes.

DO AHEAD
:
Can be made 1 day ahead. Cover and keep frozen.

Preheat oven to 350°F. Bake frozen crusts until golden and baked through, about 25 minutes. Transfer to rack and cool in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely. Place 2 to 3 hazelnuts in each crust.

FILLING
: Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly). Remove pan from heat. Add cream (mixture will bubble vigorously); stir until smooth. Pour caramel into medium heatproof bowl; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.

Stir chocolate in small bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water. Using spoon, drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.

DO AHEAD
:
Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.

Milk Chocolate-Pecan Tartlets

Milk chocolate is often relegated to the candy jar, but it’s just right for these cute little tartlets, which have an easy press-in crust.
Makes 18

1¼ cups unbleached all purpose flour

⅓ cup pecans, toasted

¼ cup sugar

Pinch of salt

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

1 large egg yolk

1½ teaspoons (or more) heavy whipping cream

Nonstick vegetable oil spray

9 ounces imported milk chocolate (such as Lindt), chopped

⅓ cup plus 1 tablespoon heavy whipping cream

3 tablespoons finely chopped toasted pecans

¼ cup (about) apricot preserves

18 pecan halves, toasted

Grated milk chocolate

CRUST
: Blend flour, pecans, sugar, and salt in processor until nuts are finely chopped. Add butter; using on/off turns, process until mixture resembles coarse meal. Mix egg yolk and 1½ teaspoons cream in bowl. Add to flour mixture; process until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 4 hours. Let stand at room temperature 20 minutes to soften slightly.

Preheat oven to 350°F. Spray eighteen 3-inch-diameter tartlet pans with nonstick spray. Using fingertips, press 1 tablespoon dough onto bottom and up sides of each prepared pan. Arrange tartlet pans on heavy large baking sheet. Bake until crusts are golden, piercing with fork if bubbles form, about 10 minutes. Transfer pans to rack; cool completely.

FILLING
: Stir milk chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from heat. Bring cream just to simmer in small saucepan. Pour hot cream into chocolate; stir until smooth. Stir in chopped pecans. Transfer filling to small bowl. Cover and chill until filling is consistency of thick pudding, stirring occasionally, about 2 hours.

Using small knife, loosen crusts from pans. Turn crusts out onto work surface. Spread 1 teaspoon preserves in each crust. Spoon 1 tablespoon filling over each. Garnish with pecan halves and grated chocolate. Chill until filling is firm, about 1 hour. Serve tartlets cold.

DO AHEAD
:
Can be made 1 day ahead. Cover and chill.

White Chocolate-Raspberry Crème Brûlée Tartlets

This elegant sweet is a marriage of smooth crème brûlée and a raspberry tart. These tartlets would be perfect for a special romantic dinner. If your broiler doesn’t get hot enough, a small kitchen torch, available at cookware stores, can be used to caramelize the sugar. If fresh raspberries are unavailable, thawed whole frozen raspberries will work in a pinch. Start preparing the tarts at least one day before serving to allow the custard to set.
Makes 2

¾ cup unbleached all purpose flour

4 teaspoons sugar

⅛ teaspoon salt

¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes

1½ teaspoons minced crystallized ginger

1 tablespoon (or more) ice water

1 tablespoon raspberry preserves, stirred to loosen

6 tablespoons heavy whipping cream

1 ounce high-quality white chocolate (such as Lindt or Perugina), chopped

2 large egg yolks

¼ teaspoon vanilla extract

2 teaspoons sugar

Fresh raspberries

CRUST
: Blend flour, sugar, and salt in processor. Add butter and ginger; using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide in half. Flatten each half into disk and wrap in plastic. Chill until firm, about 1 hour.

DO AHEAD
:
Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.

Roll out dough disks on lightly floured surface to 6-inch rounds. Press 1 round into 4 ½-inch-diameter tartlet pan with removable bottom. Trim dough overhang to ½ inch; fold in, pressing to form double-thick sides. Repeat with remaining dough round. Pierce crusts all over with fork. Freeze 30 minutes.