Salted Chocolate Tartlets

Martha Stewart’s Salted Chocolate Tartlets

Basic Dough
In a food processor pulse 2/12 cups all-purpose flour and 1 teaspoon coarse salt to combine.  Add 1 cup cold unsalted butter, cut into 1/2 inch pieces, and pulse until mixture resembles coarse meal, with a few pea size pieces of butter remaining.  Sprinkle with 3 tablespoons ice water.  Pulse until dough in crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time.)  Do not overmix.  Form dough into 1 inch thick disk, wrap tightly in plastic and refrigerate until firm, at least 1 hour ( or up to 3 days)
Salted Chocolate Tartlets
all purpose flour for work surface
1 recipe Basic Dough (above)
1 cup semisweet chocolate chips (6 ounces)
course salt
1 cup heavy cream
1 teaspoon pure vanilla extract
Preheat oven to 350.  on a lightly floured work surface, roll out dough to 1/8 inch thickness.  With a 3 1/2 inch cookie cutter, cut dough into 24 rounds, re-roll scraps if necessary, then press into 24 standard muffin cups (dough should come up 3/4 inch on sides.  Freeze until firm, 10 minutes ( or up to 1 day)
Bake until shells are golden, 18 minutes.  Let cool completely in pan.

In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt.  In a small saucepan, bring cream to a bare simmer over medium-high.  Immediately pour over chocolate, add vanilla and let sit 1 minute.  Stir gently until mixture is completely smooth.  Pour chocolate into cooled shells and refrigerate until set, 20 minutes.  To serve, sprinkle with coarse salt.  (wrap cooled unsalted tartlets in plastic and keep at room temperature up to 1 day.)


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