May 20, 2009

Bowl Full of Berries

Berries are the charming sidekick to these Bittersweet Chocolate Tartlets.

I've been particularly giddy as of late! I must admit, it's still quite a shocker to see plump red berries this early at the market! Being a Northwest gal I'm used to July-August berries.

These darling tartlets are a farewell to Winter and a warm welcome to Summer. They are simple to whip up, the only difficult step is the waiting that must be done before they are completely set. So I suggest, set at room temperature, whisk your whipping cream, dust out your berries and leave the kitchen at once!

You are allowed to return, IF and ONLY IF you can keep your fingers out of the setting tartlets. If you find it's too much to handle, then return after 2 hours and you'll be pleased to find your little lovelies, eagerly awaiting a dollop of whipped cream and a bowl full of berries.

Bittersweet Chocolate Tartlets
makes 5-6, 3&1/2-4" tartlets

5-6 tartlet shells, baked
1C half & half
1T & 2t sugar
6 ounces bittersweet chocolate, chopped
1 large egg

Preheat oven to 350 degrees F.

In a large saucepan over medium-high heat bring the half and half and sugar to a simmer. Remove from heat and add the chopped chocolate, stir until melted and smooth. Whisk in the egg until smooth.

Turn off the oven.

Set the tartlet shells on a 1/2 sheet baking pan and fill each shell leaving about 1/8" lip.
Place the tartlets in the cooling oven for about 10 minutes, until the edges have set and the center is still liquid when you gently nudge the pan. Cool on a wire rack at room temperature.

Serve with freshly whipped cream, berries, toasted almonds, slivers of candied ginger, a sprinkling of fleur de sel or simply as is.

Buon Appetito!

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