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1
Line a jelly roll pan with parchment and keep at hand.
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2
Remove the bottoms from six 4 1/2 inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.
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3
Cut the dough into six even pieces.
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4
Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.
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5
Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick.
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6
As you roll, lift the dough with the help of a dough scraper to keep it from sticking.
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7
If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going- it will be fine once it's baked.
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8
Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.
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9
Again, patch as you go.
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10
Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
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11
When all of the shells are rolled out, chill them for at least 20 minutes.
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12
(Please see note in my Chocolate Tart Dough recipe regarding this step.)
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13
Center a rack in the oven and preheat the oven to 350u00b0F.
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14
Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.
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15
Transfer the baking pan to a rack so that the crusts can cool while you make the filling.
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16
Reduce the oven temp to 300u00b0F.
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17
Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
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18
Allow to cool until it is slightly warmer than room temperature.
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19
Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
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Start beating the yolks at medium speed, and then, when they are broken up, reduce the speed to low and gradually add the sugar.
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21
Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
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22
Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula.
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23
Don't worry about being too thorough.
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24
Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended.
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25
Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
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26
Using an ice cream scoop or 1/4 cup measure, divide the filling evenly among the cooled shells.
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27
Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts.
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28
Bake the tarts for 10-12 minutes, until the tops look dry and the filling is just set.
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29
Remove to a rack to cool for about 20 minutes before serving.
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30
Best the day these are made, these are still terrific after they've been refrigerated- they lose their textural finesse, but the taste is still very much there.
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31
For longer keeping, wrap the tartlets airtight, and freeze them for up to a month.
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32
Thaw, still wrapped, at room temperature.
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33
Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
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34
Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
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35
So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
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36
Yeah, this was decadent.
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37
It was incredible the day it was served.
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38
The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
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39
I let it thaw at room temp for about 20 minutes before serving.
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40
I think I liked it better that way.
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41
Either way, it's an extravagant gut-bomb that is certain to please.
