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1
Put 1 cup of all-purpose flour in the bowl of a food processor with 6 tablespoons of butter cut into pieces, 3 tablespoons of confectioners' sugar and a dash of salt.
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2
Process for 15 seconds, until well mixed.
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3
In a bowl, mix 1 large egg yolk with 1 tablespoon of milk.
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4
Add to the processor bowl and process for another 15 seconds, until the dough forms a ball.
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5
Roll out the dough immediately or chill it for an hour or so before rolling.
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6
Arrange ten 3-inch fluted tartlet molds on a table.
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7
Roll the dough between 2 sheets of plastic wrap to a thickness of 1/4 inch.
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8
Remove the top sheet of plastic and invert the dough over the molds.
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9
Using your fingers, press the dough through the plastic into the molds.
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10
Remove the plastic and trim the excess dough.
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11
Refrigerate for a couple of hours.
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12
Bake the tartlet shells in a preheated 350 oven for about 20 minutes until golden.
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13
Leave the oven on.
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14
Meanwhile, put 5 ounces of chopped bittersweet or semisweet chocolate into a 4-cup glass measuring cup.
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15
Add 2/3 of a stick of butter cut into pieces and 2 tablespoons of sugar.
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16
Microwave for 1 minute, stir, leave for a few minutes, then microwave again for 1 minute until the chocolate has melted.
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17
In a small bowl, mix 1 whole egg and 1 egg yolk.
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18
Whisk the eggs into the chocolate.
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19
Divide the chocolate mixture among the 10 tartlet shells.
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20
Bake for 5 minutes.
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21
The tartlets should be eaten at room temperature, so that the chocolate filling is slightly soft and creamy.
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22
Sprinkle with confectioners' sugar and garnish with the Candied Grapefruit Peel.
