-
1
TO MAKE THE CRUST: In 1 or 2 batches, whirl the cookies in the work bowl of a food processor fitted with the metal blade until ground into coarse crumbs.
-
2
Add the melted butter and pulse until the butter is thoroughly combined.
-
3
Press the mixture into twelve 4 3/8-inch-diameter (1-cup) foil tartlet pans, making sure the crumbs cover the pans sides.
-
4
Refrigerate until ready to fill.
-
5
TO MAKE THE FILLING: Heat the milk and 1 cup cream with the split vanilla beans in a large, heavy-bottomed saucepan over medium heat until hot but not boiling.
-
6
Remove from the heat.
-
7
In a large bowl, vigorously and thoroughly whisk together the egg yolks, the granulated sugar, and the flour, about 30 seconds.
-
8
Remove the vanilla beans from the milk mixture and discard.
-
9
Slowly pour about 1/4 cup of the milk mixture into the egg mixture, whisking constantly.
-
10
Set the saucepan with the remainder of the milk mixture over medium-low heat.
-
11
(This tempers the eggs, ensuring that they do not curdle.)
-
12
Whisking constantly, slowly pour in the egg mixture.
-
13
Continue whisking until the mixture thickens into a pudding-like consistency, 4 to 5 minutes.
-
14
The mixture should be thick enough that the whisk leaves visible tracks as it passes through.
-
15
Whisk in the chocolate, the 1/4 cup butter, and the salt, and stir until melted.
-
16
Pour the chocolate filling into the individual pie pans to just below the top of the cookie crust.
-
17
Immediately cover with plastic wrap, making sure it touches the filling at all points to prevent a skin from forming.
-
18
Refrigerate for at least 4 hours (overnight is better to make sure the chocolate sets up).
-
19
TO MAKE THE COCOA CREAM: Using an electric mixer fitted with the whisk attachment, whip the 4 cups cream in a large bowl on high speed until firm peaks form.
-
20
Add the powdered sugar and cocoa and whip until thoroughly combined.
-
21
Cover each pie with a generous mound of whipped cream.
-
22
TO SERVE THE PIES: Gently push the bottom of the each foil pan to slip the pie onto individual dessert or serving plates.
-
23
Garnish each pie with chocolate shavings: draw a vegetable peeler along the edge of an 8-ounce chocolate bar, letting the shavings fall onto waxed paper.
-
24
Alternatively, use a gourmet hot chocolate mix, many of which are made with chocolate shavings, such as Williams-Sonoma Hot Chocolate.
-
25
For single servings, use standard nonstick muffin tins.
-
26
To release the pies, run a sharp paring knife around the edges and theyll pop out.
-
27
You can refrigerate the crust-lined tart pans up to 4 days ahead.
-
28
The filled pies can chill up to 3 days in advance.
-
29
You can add the cocoa cream the day they are ready to serve.
