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1
Preheat oven to 375F.
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2
On a lightly floured surface, roll out dough 1/4 inch thick.
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3
Cut out seven 6-inch rounds and fit each into a 4 1/2-inch tart pan with a removable bottom.
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4
Trim excess dough flush with rims, and pierce bottoms of shells all over with a fork.
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5
Refrigerate or freeze until firm, about 30 minutes.
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6
Line shells with parchment and fill with pie weights or dried beans.
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7
Bake 15 minutes; remove weights and parchment, and bake 10 minutes more.
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8
Transfer pans to a wire rack to cool completely.
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9
In a small saucepan over medium-high heat, cook cream, milk, and granulated sugar until cream and milk are scalded, stirring to dissolve sugar.
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10
Place chocolate in a medium heatproof bowl.
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11
Pour scalded mixture over chocolate; let stand 1 minute and whisk to combine.
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12
Add eggs and whisk gently to combine.
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13
Whisk in vanilla.
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14
Transfer tart shells to a rimmed baking sheet.
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15
Divide chocolate filling evenly among tart shells.
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16
Bake until filling has set, about 25 minutes.
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17
Let cool in pans on a wire rack.
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18
Unmold tarts.
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19
Tarts can be refrigerated, wrapped in plastic, up to 2 days.
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20
Before serving, using a small sieve, sift cocoa over tarts.
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21
Stencil one tart at a time: Set snowflake stencil on tart and sift confectioners sugar over; carefully remove stencil.
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22
Serve immediately.
