WARM CHOCOLATE TARTS WITH PINK PEPPERCORN ICE CREAM
Categories Food Processor Chocolate Dessert Bake Almond Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 14
Steps:
- For crust:
- Using on/off turns, finely grind almonds in processor. Transfer ground almonds to small bowl. Add butter and sugar to processor; blend until smooth. Blend in egg. Add ground almonds, flour, and salt; using on/off turns, process just to blend. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Roll out dough on lightly floured surface to 1/4-inch thickness. Using 5-inch-diameter plate or bowl as guide, cut out rounds. Gather dough scraps and repeat to form 8 rounds total. Press each dough round over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter by 3/4-inch-high tartlet pan with removable bottom. Refrigerate 30 minutes.
- Preheat oven to 375°F. Arrange tartlet pans on large rimmed baking sheet. Bake crusts until golden brown around edges, pressing with back of fork if crusts bubble, about 20 minutes. Cool crusts 10 minutes.
- For filling:
- Preheat oven to 350°F. Stir chocolate and butter in double boiler over barely simmering water until melted and smooth; cool slightly. Beat eggs and sugar in large bowl to blend. Fold chocolate mixture into egg mixture. Fold in flour.
- Divide filling among crusts. Bake tarts on baking sheet until filling is puffed and set, about 13 minutes. Cool slightly. Remove tartlet pan sides. (Can be made 1 day ahead. Cool completely in pans. Cover tarts with foil. Let stand at room temperature. Rewarm on sheet in 350°F oven 5 minutes.)
- Serve tarts warm with Pink Peppercorn Ice Cream.
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Syedaemaan Zehra
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
xolani mahaye
[email protected]I've made these tarts several times and they're always perfect. I love the combination of chocolate and pink peppercorn.
Sayeed Naweed
[email protected]These tarts are so easy to make and they're always a hit with my family and friends.
Oliver LaGreca
[email protected]I'm not sure what went wrong, but my tarts turned out really dry. The ice cream was good, though.
Hey Hey
[email protected]The tarts were good, but the ice cream was amazing! I loved the unique flavor of the pink peppercorns.
Tayo Akeju
[email protected]These tarts were a bit too sweet for my taste, but the ice cream was delicious. I would definitely make the ice cream again, but I would probably use a different recipe for the tarts.
Syed Tuceeph shah
[email protected]I'm not a huge fan of chocolate, but I really enjoyed these tarts. The pink peppercorn ice cream was the perfect complement to the rich chocolate filling.
Shahbaz Jathoi
[email protected]These tarts were delicious! The chocolate filling was smooth and rich, and the crust was perfectly flaky. The ice cream was also very good, with a unique and interesting flavor.
Gloria Asabea
[email protected]I made these tarts for a dinner party and they were a huge hit! Everyone loved the combination of chocolate and pink peppercorn. The ice cream was also a nice touch.
Rita King
[email protected]The tarts came out perfectly! The filling was rich and creamy, and the crust was flaky and buttery. The ice cream was also delicious, with just the right amount of pink peppercorn flavor.
areli gonzalez
[email protected]Absolutely heavenly! The chocolate tarts were rich and decadent, while the pink peppercorn ice cream added a unique and delightful flavor. I'll definitely be making this again!