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Hipcooks Newsletter

Newsletter for: February 13, 2012

Hipcooks counts the ways, Feb 13 recipe: Chocolate Tartlettes - from the upcoming Hipcooks Cookbook!

Warm Chocolate Tartlets with Raspberry Cream

for the pastry:

Hipcooks-Stylie Sweet Pastry
1 cup + 2 tablespoons butter
1 cup + 6 tablespoons powdered sugar (why? Because it melts right into the pastry!)
A teeny pinch of salt (use kosher salt, if you have it)
3 ¼ cups flour
1 orange (use organic. Also, a lemon will do instead)
1/4 tsp. (a dash) pure vanilla or vanilla paste
4 egg yolks

This is no-fail and delicious! You can make this pastry by hand or in a food processor –a food processor is easiest if you have one.

Cream together the butter and the sugar in the food processor. What does it mean to cream it? It means to mix until really well combined. It should be quite light in color and all draw together into one ball when it is done. Don’t worry about over-mixing in this stage. If you do not have a food processor, do not fret! Put your fingertips to work and mix, mix, mix until combined. Then, working your food processor in quick pulses, add the flour, zest, vanilla, and the egg.

You hands people – just mix the flour in with your hands, then zest, vanilla, and egg. The mixture (for both) will resemble coarse breadcrumbs. Turn it all out into a bowl, food processor people.

Both groups: Wet your hands with water, and draw the mixture into a ball. You may need to wet your hands again, and maybe again, but the trick is to work as minimally as possible, using as little water as possible, for this pastry to just draw together.

Got it? Good. Chill. No, not you, the pastry! Wrap in plastic wrap and pop in the fridge for at least an hour. When you are good and ready, roll out the dough in between floured plastic wrap until it reaches the size you need. Gently press into your tart tin(s), prick with a fork and pop in the freezer.

Preheat your oven to 350 and pop in the tart shell, weighted with parchment and baking beans (or rice, or whatever won’t burn). Bake the pastry until it is dry and has a lovely browned sugar cookie consistency, so if the pastry is drying (but not browning), then take out the parchment and brown a little.

Cool, remove the parchment and baking beans and Voila!

Chocolate Tart Filling
6 egg yolks
4 eggs
6 tablespoons sugar
10 ounces butter (unsalted butter only!)
14 ounces chocolate (nice quality only!)
Whisk the eggs and the sugar with an electric mixer or by hand, if hands are all you got. The key to absolute perfection with this tart is that you whisk the eggs until they are pale and ribbony.
Melt the butter and chocolate over a pan of simmering water until melted, and add to the egg mixture. Fold together.
Pour chocolate mixture into your pre-baked tart shell. Bake in a preheated 350 degree oven for about 10 minutes or until just set. Top with a dusting of confectioner’s sugar, raspberry cream and berries. Wow!

Raspberry Cream
1/2 Pint Heavy Cream (or Whipping Cream, same thing!)
1/2 cup Frozen Raspberries, thawed
Powdered Sugar

Whip cream until it has a thick consistency, and then whip in the drained frozen raspberries and powdered sugar to taste.