A very yummy recipe for double chocolate tarts.
To make the pastry, use an electric mixer to combine sugars, coffee powder, salt and butter on medium speed.
Mix just until combined.
Add in the yolks, one at a time then reduce speed to low.
Add in the dry ingredients and mix until well combined.
Form the dough into a disk, wrap in plastic, and refrigerate 15 minutes.
Preheat oven to 350 degrees F.
Turn the mixture onto a well-floured work surface. Knead it once or twice to create a ball of dough.
Divide the dough in half and roll to 1/4 inch thickness.
Use a tart cutter to portion the dough.
Set a dough over the tart shell and press the dough into the corners of the pan.
Bake for 15-18 minutes or until the tarts have become firm and dry to the touch.
Allow to cool on a wire rack about 10 minutes.then remove them from the pans by flipping a tart pan over and rapping the edge firmly against the counter.
To make the filling, Use a double boiler over simmering water.
Heat cream and chocolate until chocolate melts, Stir until smooth.
In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks.
Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
Pour chocolate filling into tart shells. Chill until filling has set.
To make the whipped cream, Beat cream until slightly thickened.
Gradually add sugar, vanilla and cocoa. Beat until stiff peaks form.
Pipe whipped cream onto tarts to serve.