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1
Combine flour, powdered sugar and salt in processor.
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2
Using on/off turns, cut in butter until mixture resembles coarse meal.
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3
Add egg yolk, cream and vanilla.
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4
Process until moist clumps form.
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5
Gather dough into ball.
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6
Divide dough in half.
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7
Flatten each half into disk.
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8
Wrap in plastic.
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9
Refrigerate until firm, about 1 hour.
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10
(Can be prepared 1 day ahead.
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11
Keep refrigerated.
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12
Let dough soften slightly at room temperature before rolling.)
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13
Position rack in center of oven and preheat to 375F.
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14
Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness.
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15
Using plate as guide, cut out three 6-inch rounds.
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16
Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms.
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17
Press dough into pans.
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18
Fold in any excess dough; press to form double-thick sides.
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19
Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total.
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20
Freeze crust until firm, about 5 minutes.
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21
Place crusts on large baking sheet.
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22
Bake until light golden brown, about 20 minutes.
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23
Transfer to rack and cool crusts completely.
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24
Remove crusts from pans.
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25
Bring 3/4 cup cream to simmer in heavy medium saucepan.
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26
Remove from heat.
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27
Add chocolate and whisk until smooth.
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28
Mix in 1 tablespoon lemon peel.
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29
Divide chocolate among cooled crusts.
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30
Refrigerate tartlets until filling is set, about 1 hour.
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31
(Can be made 1 day ahead.
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32
Cover and keep refrigerated.)
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33
Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl.
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34
Beat until soft peaks form.
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35
Spoon whipped cream into pastry bag fitted with star tip.
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36
Pipe cream decoratively atop tartlets.
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37
Garnish with lemon twists, if desired.
