Chocolate Budino Tarts

August 21, 2010

Last night was Aaron’s last night at his part-time job.

At the beginning of this summer, when Aaron was offered his now full-time job, he decided to keep his part-time job because he liked it that much. And he got major discounts on Apple products (I’m not sure, but this might have had a lot of sway). After a summer of working a lot of hours, Aaron decided to let his beloved second job go.

To both commemorate his time at this job and celebrate his newfound free time, I made a special dinner. It included Fennel and Shallot Risotto, this bottle of red wine, and chocolate tarts.

I started prepping a little later than I should have because I was playing with this little munchkin:

But other than getting dinner to the table a little later than planned, the night was a bittersweet success. Bittersweet because Aaron left behind a fun job filled with fond memories (bitter), BUT only in order to have more free time (sweet!). Bittersweet also because of these creamy chocolate tarts.

Chocolate Budino Tarts

Crust Ingredients:

1 1/2 cups all-purpose flour

1/2 cup natural unsweetened cocoa powder (not Dutch processed)

1/2 teaspoon kosher salt

2 tablespoons heavy whipping cream

1 large egg yolk

3/4 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

Filling Ingredients:

7 oz bittersweet chocolate, chopped

1 1/2 oz milk chocolate, chopped

6 large egg yolks

1/3 cup granulated sugar

1/2 cup whole milk

1 3/4 cup heavy whipping cream

fleur de sel (optional)

fruity extra virgin olive oil (optional)

For the crust:

Sift together the flour, cocoa, and salt. Whisk together the yolk and cream in a separate small bowl and set aside. With an electric mixer, beat the butter, sugar, and vanilla until light and creamy. Add the dry ingredients and beat on a low speed until incorporated. Drizzle in the yolk and cream mixture, mixing until just blended. Form the dough into a disk, wrap and chill for 1 hour.

Lightly butter 8 4 1/2 inch tartlet pans. Place on a large rimmed baking sheet. Divide the dough into 8 equal portions. Form each portion into a ball and with a rolling pin, roll each crust to fit the tartlet pan. Press each dough into a pan. Freeze the unbaked crusts for 30 minutes.

Preheat the oven to 350 degrees F. Bake the crusts until dry and firm, about 15 minutes. Cool crusts completely, then carefully remove from pans, if possible.

For the filling:

Preheat the oven to 325 degrees F.

Place both chopped chocolates in a medium-sized glass bowl over a pot of simmering water. Stir until melted and smooth. Remove from the pot of simmering water and cool slightly. Whisk the yolks and sugar together in another bowl to blend. Bring the milk to a simmer (do not boil). Gradually whisk the milk into the yolk mixture. Gradually whisk the milk and yolk mixture into the melted chocolate. Then, stir in cream.

Pour mixture into 8x8x2 inch baking dish. Place the baking dish in a large roasting pan and fill the roasting pan with water half way up the side of the baking dish. Cover pudding tightly with tin foil. Bake until the pudding is set around the edges, but still soft in the center, about 1 hour. Whisk baked pudding in a bowl. Chill by setting bowl of pudding into a larger bowl filled with ice. Once chilled, spoon pudding into crusts. Sprinkle each pudding filled tart with fleur de sel and drizzle lightly with extra virgin olive oil.


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