Um, yeah. These are definitely as good as they look.
Maybe even better?!
They’re small, but total overachievers and have basically already stolen the title for 2019 Dessert Of The Year.
And it’s only January.
Much like Remy who was supposed to transition to the 3 year old class at daycare (3 months early) on February 1st but decided, as of this morning, that today is The Day. Is this kid precocious, or what?
Man, I love her.
Back to the tarts!
There are molten gooey lava chocolate centers.
Sweet and crispy buttery crusts.
A honey-sweet tahini layer.
And mascarpone dollops.
Trying to restrict myself to only one (okay, three, but who’s counting??) was basically the biggest struggle of my life.
Thankfully the recipe only makes a dozen and we happened to have family over the day I made them who all took seconds. Sharing is caring, or so they say. Generally I agree, but maaayyybeee not so much where these tarts are involved.
Next time I’m keeping the whole batch for myself and I dare you to stop me.
- 2⅓ cups flour
- ¾ cup powdered sugar
- ¼ tsp salt
- ¾ cup + 2 tbsp unsalted butter, cold + 1 tbsp melted butter
- 1 large egg yolk
- 4 tsp water
- ½ cup mascarpone
- 7 oz 70% chocolate, roughly chopped
- ½ cup + 2½ tbsp unsalted butter, cubed
- 3 large eggs
- ¼ cup sugar
- ⅔ cup + 1 tbsp tahini paste
- 3 tbsp honey
- Sift together the flour, powdered sugar, and salt into the bowl of a food processor. Pulse to combine. Add in the butter and pulse again, just until the mixture is broken down and is the consistency of fresh breadcrumbs. Add in the egg yolk and water, then pulse again until it is starting to come together.
- Pour the dough out onto a sheet of plastic wrap and knead into a ball. Cover completely with the plastic wrap and flatten the dough into a disk. Refrigerate for an hour or up to 3 days.
- Once chilled, brush the cups of a muffin tin with the melted butter and then dust with flour (alternatively, you can spray with baking spray). Set aside.
- If the dough has been in the fridge for more than a few hours, then let it sit out for 30 minutes to warm. Roll out the dough to ⅛-inch thick on a lightly floured work surface. Use a 4-inch cookie cutter (I used a ramekin) to cut out 12 circles. Ease these into the muffin tins, pressing the edges up the sides so that they reach the top. Refrigerate for 1 hour before blind-baking.
- Heat oven to 350F.
- Line the pastry shells with paper cupcake liners or squares of parchment paper. Fill with rice or dried beans. Bake for 20-25 minutes, or until the shells are a light golden brown. Remove the rice/beans and liners, then bake for another 3 minutes. Set aside to cool.
- Combine the chocolate and butter in a glass bowl, then microwave in 30 second increments until melted, stirring after each. Allow to cool for 10 minutes.
- Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes, or until thick and foamy. Fold a third of the egg mixture into the melted chocolate. Then fold in the remaining egg mixture until thoroughly combined.
- Increase the oven temperature to 400F.
- Whisk together the tahini and honey in a small bowl until thickened, about 3 minutes. Spoon 1 tbsp into the bottom of each tart shell and then set aside.
- Spoon the mousse over the tahini filling right up to the top of the rim. Bake for 9-10 minutes, or until a crust has formed on top but the middles are still soft and gooey. Allow to cool completely in the pan. Once cool, use a knife to tip the tarts out of the cupcake tin. Top with a dollop of mascarpone.