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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BD Sajol
[email protected]These tarts are easy to make and they always turn out perfect. They're my go-to dessert for dinner parties.
Caitlyn O'Neil
[email protected]The chocolate tarts were a bit too rich for my taste, but the pink peppercorn ice cream was a nice touch.
Farha Nadeem
[email protected]These tarts are a bit pricey to make, but they're definitely worth it for a special occasion.
Kofi Drew
[email protected]I'm not a fan of pink peppercorns, but I still enjoyed these tarts. The chocolate filling was delicious and the crust was flaky and buttery.
Me don
[email protected]I made these tarts for my family and they were a huge hit! Everyone loved the unique flavor combination.
Jim Stonebraker
[email protected]These tarts are the perfect balance of sweet and savory. The chocolate is rich and decadent, while the pink peppercorn ice cream adds a subtle spiciness.
Tharuka Sanmira
[email protected]I'm not a big fan of chocolate, but I loved these tarts. The pink peppercorn ice cream really made them special.
Bukky Ibitoye
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort.
Munna Ahmed
[email protected]The recipe was easy to follow and the tarts turned out beautifully. The pink peppercorn ice cream was a delightful surprise.
Kayleigh Morgan
[email protected]I had some trouble getting the tarts out of the pan without breaking them.
Subash thapa
[email protected]The chocolate tarts were a bit too sweet for my taste, but the pink peppercorn ice cream was perfect.
Md.Nobiul islam Noyon
[email protected]I love the idea of using pink peppercorns in ice cream. It's such a unique and flavorful combination.
Rahman ghani
[email protected]These tarts are the perfect dessert for a special occasion. They're elegant and sophisticated, but also easy to make.
Orlando Torres
[email protected]I made these tarts for a dinner party and they were a huge hit! Everyone loved the combination of the chocolate and pink peppercorn.
Suleimon Kh
[email protected]The chocolate tarts were easy to make and absolutely delicious. I especially loved the pink peppercorn ice cream, which added a unique and flavorful twist to the classic chocolate tart.
Rodaina Elkholy
[email protected]This was my first time making chocolate tarts, and they turned out amazing! The crust was flaky and buttery, and the filling was rich and decadent. The pink peppercorn ice cream was the perfect complement, adding a subtle spiciness that really elevat