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Ingredients

Pastry:
Filling:

Directions

Pastry:
  • In large bowl, mix flour, sugar and salt. With pastry blender, cut in butter and shortening until mixture resembles tiny peas. Sprinkle with water, tossing with fork until dough forms ball.

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  • Divide dough into sixths; shape each piece into 2-inch disk; wrap each in plastic wrap. Refrigerate 40 minutes or until firm enough to roll.

Instructions Checklist
Instructions Checklist
Filling:
  • In medium-size saucepan, melt butter (do not let brown). Stir in sugars and coffee; simmer 2 minutes. Add chocolate; heat until melted. Remove from heat. Stir in flour and cinnamon. Let cool 2 minutes. Add eggs, one at a time, whisking after each addition. Set aside.

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  • On floured surface, roll each disk into 6-1/2-inch round; fit each into 4-inch diameter, 1-inch high tart pan with removable bottom. Trim excess dough to 1/2 inch overhang; fold against inside of pan. Refrigerate for 15 minutes.

Instructions Checklist
Instructions Checklist
  • Place oven rack in lowest position. Heat oven to 375°F. Divide filling into tart shells. Top each with pine nuts. Place tarts on a baking sheet; cover loosely with foil.

Instructions Checklist
  • Bake on lowest level in 375°F oven for 35 to 40 minutes, until tarts puff and crack in center, and pastry is lightly golden (a wooden pick inserted in centers will test wet); remove foil after first 20 minutes of baking. Remove tarts to rack; let cool (centers will sink a bit).

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Tightly wrap each tart in plastic wrap. Store at room temperature up to 1 week, refrigerate up to 2 weeks or freeze up to 3 months. Before serving, dust lightly with powdered sugar.

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