Flaky mini almond sablé tartlets filled with chipotle and cinnamon-spiced chocolate pudding. —Riley Wofford
4 dozen tarts
2 1/4 cups
sticks cold unsalted butter, diced
1 tablespoon powdered sugar
1 3/4 cups
1 1/2 cups
bittersweet chocolate, chopped
pure vanilla extract
Whipped cream, for garnish
Chocolate shavings, for garnish
In This Recipe
Whisk together the flours and salt in a medium bowl. Beat the butter and powdered sugar in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until well combined. Add the egg and egg yolk, one at a time, blending well after each addition. With the mixer on low speed, add the flour mixture in two additions, blending until just incorporated.
Transfer the dough to a lightly floured work surface. Divide the dough in half and shape each into a flat disk. Wrap each piece of dough in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
Preheat the oven to 375°F and spray two mini muffin tins with nonstick cooking spray. Transfer one piece of dough to a lightly floured work surface and roll into a very thin circle, about 1/8-inch thick. Using a 2-inch round cookie cutter, cut out circles of dough and gently press into the muffin cups. Prick the bottom of each tart a few times with the tines of a fork. Repeat with the remaining piece of dough.
Bake for 8 to 10 minutes, until lightly golden around the edges. Remove from the oven and let cool for 5 minutes. Transfer the tarts to a wire rack and let cool completely.
Heat the heavy cream and half-and-half in a medium saucepan over medium-high heat, just until small bubbles begin to form around the edge of the pan. Meanwhile, melt the chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and slowly add the hot cream mixture to the melted chocolate, whisking until smooth.
Whisk together the egg yolks and sugar in a large bowl. Slowly add the chocolate mixture to the egg yolk mixture, whisking vigorously until well combined. Return the mixture to the saucepan and place over medium-low heat. Cook for 5 to 8 minutes, stirring constantly, until the mixture thickens and registers 200°F on a candy thermometer. Stir in the cinnamon, chili powder, vanilla extract and salt. Spoon the pudding into the cooled tart shells. Chill in the refrigerator for at least 3 hours, until cold. Garnish each tart with a dollop of whipped cream and some chocolate shavings.