Espresso-Ganache Tartlets
Yield: 6 servings
From: Bittersweet Pastry Shop, Chicago, Illinois.
Crust:
½ cup (1 stick) unsalted butter, room temperature
¼ cup sugar
1 large egg
1 ½ cups all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
Ganache filling:
¼ cup hot water
1 Tablespoon instant espresso powder
¾ cup whipping cream
2 Tablespoons sugar
10 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped
Directions for crust: using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder and salt; beat just until blended. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes.
Preheat oven to 350° F. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.
Directions for filling: Mix ¼ cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove tart pan sides from tartlets. Transfer to plates and serve.
