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1
Roll out into a 12-inch circle: 1 disk of Sweet Tart Dough (page 183).
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2
Lightly prick the dough with a fork.
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3
Cut six 5-inch circles (for 4-inch tartlets) or eighteen 2-inch circles (for 1 1/2-inch tartlets).
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4
Transfer the rounds to 4-or 1 1/2-inch tartlet pans and press the dough into the pans.
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5
Cut off the excess dough by rubbing your thumb across the top edge of the pan.
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6
Press the sides in and up after trimming the dough.
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7
Patch any holes or cracks with a bit of extra dough.
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8
Let the tartlet shells rest in the freezer for at least 10 minutes.
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9
Prebake the shells in a 350F oven for 15 minutes, or until they are an even light golden brown.
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10
Check the pastry halfway through the cooking and pat down any bubbles that may have formed.
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11
Let cool and then unmold.
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12
For the ganache, put into a medium heat-proof bowl: 6 ounces bittersweet chocolate, chopped.
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13
Heat just until boiling: 1 cup heavy cream.
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14
Pour over the chocolate and let sit for 30 seconds.
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15
Stir until the chocolate is melted, but do not over-stir or the filling will develop bubbles.
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16
Pour into the tartlet shells while it is still quite warm and liquid, very gently tapping and jiggling the pastry shells to even out the filling.
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17
Let sit at room temperature for at least an hour to set.
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18
This recipe will also make one big tart.
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19
Line an 9-inch tart pan with the dough, prebake, and fill with the ganache as above.
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20
Add 2 teaspoons Cognac, brandy, or rum to the chocolate with the hot cream.
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21
Serve with whipped cream; a border of whipped cream piped around the edge is pretty.
