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Chocolate-Chipotle Pudding Tarts

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Level: Intermediate

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Description

Flaky mini almond sablé tartlets filled with chipotle and cinnamon-spiced chocolate pudding.

Ingredients

  • FOR THE CRUST:
  • 2-¼ cups All-purpose Flour
  • ¾ cups Almond Flour
  • ½ teaspoons Kosher Salt
  • 1-¾ stick Cold Unsalted Butter, Diced
  • ½ cups Powdered Sugar
  • 1 Tablespoon Powdered Sugar
  • 1 whole Egg
  • 1 whole Egg Yolks
  • FOR THE PUDDING:
  • 1-¾ cup Heavy Cream
  • 1-½ cup Half-and-half
  • 9 ounces, weight Bittersweet Chocolate, Chopped
  • 7 whole Egg Yolks
  • ¾ cups Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Chipotle Chili Powder
  • ½ teaspoons Pure Vanilla Extract
  • ¼ teaspoons Kosher Salt
  • ¼ cups Whipped Cream, For Garnish
  • 1 ounce, weight Bittersweet Chocolate, Shaved, For Garnish

Preparation

For the crust:

Whisk together the flours and salt in a medium bowl. Set aside.

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 24-count 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 a circle into each of 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 them cool for 5 minutes. Transfer the tarts to a wire rack and let them cool completely.

For the pudding:

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. When melted, remove it 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 hot 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.

Remove from heat. 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.

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