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Earlier this week you may have read about Becca’s fabulous folder of printed-I-need-to-make-these-someday-recipes. Well, I keep my folder in my brain and this recipe has been in it for over a year! At about that time I had tried a salted chocolate bar and LOVED it! After that anything that had salted and chocolate in the same title was a must try for me.
So when I saw this recipe in the December 2010 issue of Everyday Food Magazine, I knew that some day I would be making it. I was always waiting for not only the right time to try it, but also a time when I knew I would have some friends to share them with. This week all of those things came together and I finally made them.
They were delicious! But I will say that they are best eaten at room temperature. I made them and had one right out of the refrigerator. Later, I had one and it was much better!
SALTED CHOCOLATE TARTLETS
For the dough:
2 1/2 cups ALL PURPOSE FLOUR
1 teaspoon COARSE SALT
1 cup UNSALTED BUTTER, cut into 1/2 inch pieces
For the filling:
1 cup SEMISWEET CHOCOLATE CHIPS
1 cup HEAVY CREAM
1 teaspoon VANILLA
In a food processor, pulse flour and 1 teaspoon salt to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea sized pieces of butter remaining. Sprinkle with 3 Tablespoons of ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 Tablespoons more water, 1 Tablespoon at a time). Do not over mix. Form dough into a 1 inch thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 24 rounds, then press into 24 standard muffin cups (dough should only come 3/4-inch up sides), Freeze until firm, 10 minutes.
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 heat. 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. ENJOY!
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