Serving Size: 12 tarts

Chocolate tart crust
13 1/2 ounces butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoon vanilla
1 1/2 cups cocoa powder
3 cups flour
1 1/2teaspoon instant espresso powder
1 teaspoon salt

Cream the butter with the sugar in the bowl of an electric mixer using the paddle, 2-3 minutes or until light and fluffy. Add the eggs and vanilla, continue beating until fully combined. Sift all the dry ingredients together, add to the mixing bowl and mix on low a few seconds until combined. Wrap in plastic and chill for a few hours, or a few days.

Souffle tart filling
5 ounces butter
5 ounces dark chocolate
4 eggs
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon Kahlua, or similar liqueur
1/4 cup flour
1 teaspoon instant espresso powder

Over a water bath melt the butter and the chocolate. Meanwhile combine the eggs, sugar, vanilla and liqueur in the bowl of a Kitchen-Aid and whip using the whisk. Whip on high until very light and fluffy, about five minutes. Fold the warm melted chocolate mixture into the whipped eggs gently, using a spatula. Sift the flour and espresso powder over the top of the mixture and fold in. Cover the filling and chill for several hours, or overnight.
Roll the tart dough and line greased tart tins. Freeze the tart shells for 30 minutes or so then bake at 325° until firm , about 10 minutes. Allow them to cool.

Chocolate sauce
1 cup sugar
1 cup water
1/4 cup light corn syrup
3/4 cup cocoa powder
2 ounces semi-sweet chocolate

Boil the sugar and water together with the corn syrup, when the liquid boils pull off the heat. Whisk in the cocoa powder and chocolate, strain and cool to room temperature.


Candied almond crunch
1 pound whole Marcona almonds
1/2 cup water
1/2 cup sugar
1/2 cup cocoa nibs
Pinch of salt
1 ounce butter

Toast the nuts on a sheet pan at 325° until fragrant and light golden brown , about 10 minutes. While the nuts are in the oven put the sugar and water in a heavy bottom sauce pan. Get the cocoa nibs and the butter ready and next to your work space. On a medium flame, heat the pan with the sugar and water, add the hot almonds and stir with a wooden spoon. Stir constantly so sugar makes a syrup, and crystallizes into a white powdery mess; then it will remelt and begin to color. Never stop stirring. As the sugar begins to remelt and color, keep stirring, until the nuts are coated with the lightly caramelized sugar. Add the cocoa nibs, turn off the heat, stir. Add the salt and butter. Pour the nuts onto a greased sheet pan, allow to cool slightly, then separate them into individual clumps of two or three nuts. Cool completely and store in an airtight container.

Sweet Whipped Cream
2 cups heavy cream
1/4 cup sugar
combine and whip with a whisk, or an electric mixer

To serve
Fill the baked tart shell with the souffle filling and bake at 350° for about 12 minutes. The tart will puff up and the surface will crack in the oven. When you remove it from the oven the tart will collapse in the center. Top with sweet whip cream and serve immediately