FOOD + ENTERTAINING
To make tart dough, combine butter and sugar in the bowl of a stand
mixer with a paddle attachment; mix
on medium speed. Add egg yolk and
vanilla extract. Sift flour and cocoa
together and slowly add to bowl
and mix. Place dough on counter
and form into a flat disk; refrigerate
at least 1 hour.
Preheat oven to 300°F.
Whip egg whites and ¼ cup glucose
in a medium-size bowl until fluffy and
shiny but not dry. Add vanilla to egg
whites. Continue whipping, adding
hot sugar and glucose mixture, until
light and fluffy.
To serve, top each tart with marshmallow chantilly cream and garnish with
pecans. Toast marshmallow cream
with a kitchen torch or in the broiler.
To make tart shell, on a lightly floured
surface, roll the tart dough out to
approximately 1⁄8 inch thick. Use the
dough to fill 8 individual 4-inch tart
pans. Blind bake for 8 minutes. Let
cool. Tart shells can be made the day
before and stored in a covered container at room temperature.
To make chocolate filling, heat cream
in a medium-sized pan over medium
heat until just warm. Pour into a bowl
with the chocolate and stir to melt.
Add butter and stir, then add salt.
Cool slightly, then fill baked tart shells.
To make marshmallow chantilly
cream, combine sugar, ½ cup water,
and 1 cup glucose in a stainless-steel
saucepan; heat until a candy thermometer reaches 240°F. Keep warm.
HOLIDAY 2015
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