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Author Notes: Flaky mini almond sablé tartlets filled with chipotle and cinnamon-spiced chocolate pudding. —Riley Wofford
Makes 4 dozen tarts
- 2 1/4 cups all-purpose flour
- 3/4 cup almond flour
- 1/2 teaspoon kosher salt
- 1 3/4 sticks cold unsalted butter, diced
- 1/2 cup 1 tablespoon powdered sugar
- 1 large egg
- 1 egg yolk
- 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.
- 1 3/4 cups heavy cream
- 1 1/2 cups half-and-half
- 9 ounces bittersweet chocolate, chopped
- 7 egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Whipped cream, for garnish
- Chocolate shavings, for garnish
- 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.