-
1
Make the dough, wrap in plastic wrap and chill for at least one hour or up to 3 days.
-
2
Remove from refrigerator and cut into small pieces.
-
3
Reknead the dough into a 12-inch log.
-
4
Cut the log into even pieces; the size of the tartlet molds used will determine how many to cut.
-
5
For 4 - inch tartlets you'll get 8 to 10 from one dough, for 3-inches about 12, and for miniature about 14 to 16.
-
6
(For 65mm tartlet rings, cut the log into 12 to 16 pieces.)
-
7
Lightly dust a piece of plastic wrap with flour.
-
8
Round a piece of dough and place it on the plastic wrap.
-
9
Cover the dough with another piece of plastic and press with the palm of your hand to flatten.
-
10
Roll the piece out, flipping the whole thing once or twice, rolling on the other side to keep it even.
-
11
Roll it out to a thickness of about 1/8-inch.
-
12
It should be about 3/4-inch larger than the mouth of the tartlet mold.
-
13
Peel the dough off the plastic and center it over the mold.
-
14
Using floured fingers, gently press the dough down to the bottom of the mold and against the sides, making it even as you go.
-
15
If the dough tears or is too thin in places, simply patch it with another small piece of dough.
-
16
(If using tart rings, rotate the mold on a lightly floured surface as you press the bottom and sides with lightly floured thumbs.
-
17
Be sure to press along the inside bottom to form a nice square bottom edge.)
-
18
Place the saran over the top of the mold and press with your hand or a small rolling pin to cut any excess dough off the top.
-
19
(For rings, simply shave off the excess with a paring knife.)
-
20
Remove the plastic and, using lightly floured fingers, press the dough up around the sides so that it extends slightly above the rim of the mold.
-
21
Dock it a few times with a fork.
-
22
Place in the freezer.
-
23
(Tart rings must be placed in the freezer on a sheet tray.)
-
24
Repeat with the remaining dough.
-
25
Scraps of dough can be chilled and reused.
-
26
The tarts can be frozen in the molds for up to 5 days.
-
27
Preheat oven to 375 degrees.
-
28
Place the tartlets on a sheet tray while they are still frozen and bake immediately.
-
29
It will take 10 to 15 minutes, depending on the size.
-
30
They're ready when the bottoms begin to color and the edges are lightly browned.
-
31
Remove the molds from the sheet tray and cool completely on a rack.
-
32
(If using rings, slip the ring off and transfer the baked shell to the cooling rack with a metal spatula.)
-
33
Tip the cooled shells out of the mold and onto your hand.
-
34
If they won't come, gently insert the point of a small knife between the shell and the mold to release it.
-
35
Then invert it onto your hand.
-
36
Melt the chocolate in a bowl over a pot of simmering water, or in a microwave, until it's about 3/4 melted.
-
37
Stir to melt completely.
-
38
Using a dry pastry brush, brush the bottom and sides of each tart with the melted chocolate.
-
39
Chill just until the chocolate sets.
-
40
You probably won't use all the chocolate.
-
41
Combine the creme fraiche, heavy cream, confectioner's sugar and vanillas in a bowl.
-
42
Whisk until soft peaks form.
-
43
Be careful not to get it too stiff.
-
44
Using a pastry bag fitted with #5 tip, pipe the cream in into the shells about 2/3 full.
-
45
Top with the fresh fruit and/or berries.
-
46
(Figs and raspberries are a wonderful combination with the chocolate and creme fraiche.)
-
47
The tartlets can be painted with chocolate as much as a day ahead and filled with the cream up to 4 hours ahead.
-
48
The fruit, however should be put on within an hour or so of serving.
