Warm Chocolate Tarts With Pink Peppercorn Ice Cream Recipe

Name: Warm Chocolate Tarts With Pink Peppercorn Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup sliced almonds (about 1 1/4 ounces); 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3/4 cup powdered sugar; 1 large egg; 2 1/4 cups all purpose flour; 3/4 teaspoon salt; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 6 tablespoons (3/4 stick) unsalted butter; 4 large eggs; 1/2 cup sugar; 2 1/2 tablespoons all purpose flour

Servings: persons

1/3 cup sliced almonds (about 1 1/4 ounces)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
1 large egg
2 1/4 cups all purpose flour
3/4 teaspoon salt
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
4 large eggs
1/2 cup sugar
2 1/2 tablespoons all purpose flour

1
Using on/off turns, finely grind almonds in processor. Transfer ground almonds to small bowl. Add butter and sugar to processor; blend until smooth. Blend in egg. Add ground almonds, flour, and salt; using on/off turns, process just to blend. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.)
2
Roll out dough on lightly floured surface to 1/4-inch thickness. Using 5-inch-diameter plate or bowl as guide, cut out rounds. Gather dough scraps and repeat to form 8 rounds total. Press each dough round over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter by 3/4-inch-high tartlet pan with removable bottom. Refrigerate 30 minutes.
3
Preheat oven to 375u00b0F. Arrange tartlet pans on large rimmed baking sheet. Bake crusts until golden brown around edges, pressing with back of fork if crusts bubble, about 20 minutes. Cool crusts 10 minutes.
4
Preheat oven to 350u00b0F. Stir chocolate and butter in double boiler over barely simmering water until melted and smooth; cool slightly. Beat eggs and sugar in large bowl to blend. Fold chocolate mixture into egg mixture. Fold in flour.
5
Divide filling among crusts. Bake tarts on baking sheet until filling is puffed and set, about 13 minutes. Cool slightly. Remove tartlet pan sides. (Can be made 1 day ahead. Cool completely in pans. Cover tarts with foil. Let stand at room temperature. Rewarm on sheet in 350u00b0F oven 5 minutes.)
6
Serve tarts warm with Pink Peppercorn Ice Cream.

1399

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup sliced almonds (about 1 1/4 ounces), 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 3/4 cup powdered sugar, 1 large egg, and more.

Yes, Warm Chocolate Tarts With Pink Peppercorn Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Warm Chocolate Tarts With Pink Peppercorn Ice Cream

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