Black Forest Chocolate Espresso Tartlets

Instructions

1. 1

   In a food processor, combine flour, cocoa powder, powdered sugar, and salt. Pulse until well combined.

   ~1 min
2. 2

   Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

   ~2 min
3. 3

   Gradually add ice water, one tablespoon at a time, pulsing until the dough just begins to come together. Do not overmix.

   ~2 min
4. 4

   Turn the dough out onto a lightly floured surface, gather into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~30 min
5. 5

   Preheat oven to 375°F (190°C). Lightly grease tartlet pans.

6. 6

   Roll out the chilled dough to about 1/8-inch thickness. Cut out circles to fit the tartlet pans and press them into the pans, trimming excess dough.

   ~5 min
7. 7

   Prick the bottoms of the tart shells with a fork. Line with parchment paper and fill with pie weights or dried beans.

   ~1 min
8. 8

   Bake for 15 minutes. Remove parchment paper and weights, then bake for another 5-7 minutes, or until the crust is firm and lightly browned.

   ~22 min
9. 9

   Let the tart shells cool completely on a wire rack.

   ~10 min
10. 10

    While the shells cool, prepare the ganache. In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the dark chocolate.

    ~5 min
11. 11

    In a small saucepan, heat the heavy cream and espresso until just simmering. Pour the hot cream mixture over the melted chocolate. Let stand for 2 minutes.

    ~3 min
12. 12

    Whisk the chocolate and cream mixture until smooth and glossy. Let the ganache cool slightly until it thickens to a pourable consistency.

    ~3 min
13. 13

    Pour the ganache into the cooled tart shells, filling them about two-thirds full.

    ~1 min
14. 14

    Refrigerate the tartlets for at least 1 hour, or until the ganache is set.

    ~60 min
15. 15

    Just before serving, top each tartlet with a dollop of unsweetened whipped cream.

    ~1 min