Victorias (Chocolate Tarts)
Ingredients
Tart Shells (pâté brisée pastry):
2 1/4 cups (550 mL) flour
1/4 cup (50 mL) finely ground almonds
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) plus 2 tablespoons (30 mL) unsalted butter, soft, cut in tablespoon (15 mL) pieces
1 whole egg plus 2 egg yolks
1 teaspoon (5 mL) vanilla
Chocolate Filling:
8 ounces (250 g) chocolate (Marilyn likes a good semi-sweet Belgian chocolate, but any chocolate, even chocolate chips, will work, she says)
1/2 cup (125 mL) granulated sugar
2 cups (500 mL) whipping cream
Lemon Curd(alternative filling):
7 egg yolks
1/2 cup (125 mL) fresh lemon juice
3/4 cup (175 mL) granulated sugar
2 tablespoons (30 mL) butter
Grated rind of 2 lemons
Directions
Tart Shells (pâté brisée pastry)
Place flour and almonds in a mound on a marble slab, if possible (a large cutting board can be used, or work directly on the counter if neither is available). Make a large well (about 8 inches/20 cm) in centre of flour mixture and put sugar, butter pieces, eggs and vanilla in the well. Using two fingers and thumbs of each hand, gradually mix ingredients together while incorporating a little of the flour/almond mixture in from the sides. (Mixture will be sticky at first, but will firm up as flour is added.)
When all flour mixture has been incorporated, gather the dough into a ball and place on a clean, lightly floured surface. Break off pieces of dough (about the size of an egg) and with the heel of the hand, push away from you along the floured surface. When all dough has been worked in this way, reform into a ball, wrap in plastic wrap and refrigerate for 1 hour.
Roll dough out to 1/8-inch (3 mm) thickness, cut into 2-inch/5 cm (or larger, if desired) circles, and line small, preferably shallow, tart pans. Cover each pastry shell with small pieces of aluminum foil, and fill with pastry weights or dried beans.
Bake in a 350°F (180°C) oven for about 5 minutes, until set. Carefully remove beans and foil, and continue baking shells until lightly coloured. Timing depends on oven and size of tart shells. Cool and fill with chocolate filling (recipe follows). Makes about 30 small or 18 large tart shells.
Note: Although Victorias traditionally have a chocolate filling, lemon curd (recipe also follows) makes a delicious alternative.
Chocolate Filling:
In top of a double boiler over barely simmering water, melt chocolate and stir in sugar and cream. When all is blended, cook over water at a bare simmer for 15 minutes, stirring occasionally. Cool. Spoon into tart shells and refrigerate until firm.
Lemon Curd:
In top of a double boiler, whisk together egg yolks, lemon juice and sugar. Cook over lightly simmering water until mixture is the consistency of mayonnaise. Add butter and lemon rind; stir until blended. Remove from heat. Lay plastic wrap directly on top of the curd, to prevent a film from forming. Refrigerate for up to 7 days. Makes about 11?2 cups (375 mL).