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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- One 18-ounce package refrigerated sugar-cookie dough (recommended: Nestle Toll House)
- 5 ounces semisweet chocolate, chopped
- 3/4 cup heavy cream
- 1 tablespoon hazelnut liqueur
- 1 tablespoon light corn syrup
- 1 tablespoon sugar
- 1/8 teaspoon table salt
- 1 large egg, at room temperature, beaten
- Whipped cream and chocolate shavings, for garnish
Method
- Preheat the oven to 350 degrees F.
- Coat five 4 1/2-inch tartlet pans with removable bottoms with nonstick spray.
- Divide the cookie dough into 5 equal-sized balls.
- Press each ball into a tartlet pan, making sure they evenly cover the sides and bottoms.
- Put the pans on a cookie sheet in the oven, and bake for about 15 to 20 minutes, or until the crusts are golden brown.
- Remove the pans from the oven, and let cool completely.
- Turn the oven down to 325 degrees F.
- Put the chopped chocolate in a medium heat-proof bowl.
- Heat the heavy cream and hazelnut liqueur in a small saucepan over low heat, and bring up to a light simmer.
- Pour the hot cream over the chocolate, and whisk until melted and smooth.
- Add the corn syrup, sugar, and salt, and whisk in the beaten egg until all the ingredients are combined.
- Ladle the filling into the cooled tart shells, and bake until the filling is set and the surface is glossy, about 15 to 18 minutes.
- Remove the tartlets from the oven, and let cool.
- Once theyre cooled, remove the tartlets from pans and garnish with whipped cream and chocolate shavings.
