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Prep Time: 3 Minutes Cook Time: 0 Minutes |
Ready In: 3 Minutes Servings: 2 |
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Get a little taste of summer in the depths of winter - a graham cracker sablé crust filled with semisweet chocolate ganache, topped with bruléed marshmallow meringue. Adapted from a recipe by Jenny McCoy at Serious Eats. Ingredients:
10 tablespoons unsalted butter, at room temperature |
1/2 cup light brown sugar, lightly packed |
2 tablespoons honey |
1 cup all-purpose flour, plus extra for rolling |
2/3 cup whole wheat flour |
1/3 cup wheat germ |
1/2 teaspoon kosher salt |
3/4 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1 cup heavy cream |
1/4 cup whole milk |
1 tablespoon unsalted butter |
7 ounces bittersweet chocolate (or use chips) or 7 ounces semisweet chocolate, chopped (or use chips) |
2 large egg whites |
2/3 cup sugar |
1/2 vanilla bean, split and seeded |
1 tablespoon light corn syrup |
1/3 cup water |
Directions:
1. In a stand mixer with paddle, cream together butter, brown sugar and honey, on medium speed until light and fluffy, 5-7 minutes. In another bowl, whisk together all-purpose flour, whole wheat flour, wheat germ, salt, baking soda and cinnamon. Reduce mixer speed to low and add dry ingredients, one large spoonful at a time; mix until fully combined, about 2 minutes. Place dough on a square of plastic wrap and pat into a 1 -thick disc; wrap and refrigerate at least 2 hours.
2. Meanwhile, place a rack in the middle of the oven and preheat to 325°F Roll chilled dough out to 1/4 thickness. Using a 1-1/2 biscuit cutter, make 50 discs; place each into a 1 tart ring. Trim excess dough from edges and place tart shells on baking sheets. Bake until light golden brown, about 9 minutes. Place baking sheets on wire racks and let cool completely. Remove tart shells from molds and set aside.
3. Bring cream and milk to a boil in a heavy saucepan. Place chocolate and butter in a large mixing bowl. As soon as dairy boils, pour over chocolate and let stand 1 minute. Whisk until smooth. Pour ganache into tart shells, filling them completely. Refrigerate until set, about 30 minutes.
4. In a very clean stand mixer with whisk attachment, beat egg whites on low speed until just beginning to froth. Add 1 tbsp sugar and vanilla seeds. Meanwhile, combine remaining sugar, corn syrup and water in a small saucepan. Cook over medium heat until mixture reached 236F, about 4 minutes, swirling pan about once a minute to mix. Increase mixer to medium-high speed and pour syrup into bowl in a very thin stream. Continue to whip until thick and glossy, and cooled to room temperature, about 5 minutes.
5. Place meringue into a pastry bag with a small pastry tip. Pipe a small dollop of meringue onto each tartlet. Broil the top of the meringue with a small hand-held torch just before serving.
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