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Carac
Green Chocolate Tart
Pastry for Carac:
1 C flour
1/3 C almond meal
1/2 C powdered sugar
1 stick (8 TBS) butter, cut into small cubes
1 egg yolk
1 TBS cold water
Pinch of salt
7 oz. dark chocolate
4 TBS milk
4 TBS butter
1 C powdered sugar
2 to 3 drops green food coloring
2 TBS cold water
Pastry: Combine flour and butter in a blender or food processor; mix until dough has a sandy consistency. Add the almond meal, powdered sugar, egg yolk, cold water and salt. Mix until dough is smooth; place on a floured work surface and knead for several minutes. Be careful not to overwork dough as it might become brittle. Form dough into a ball; place in a greased bowl and cover. Refrigerate for up to two hours or overnight. Preheat oven to 350-degrees F. Sprinkle flat work surface with flour; spread the dough and prick with a fork. Place dough in greased tart molds, forming to fit. Cut off pastry overhand. Bake for fifteen to twenty minutes; set aside to cool.
Filling: Combine milk, chocolate and butter in a small saucepan. Warm over medium heat, stirring gently. Remove from heat when chocolate is melted and smooth. Allow mixture to cool for about fifteen minutes. Pour filling into baked and cooled tart shells; refrigerate for two hours.
Frosting: In a bowl, combine the powdered sugar, food coloring and water. Stir until mixture becomes thick and fluffy. Spread frosting on top of chocolate in tart molds. Allow to harden at room temperature for about one hour before serving.
Suggestion: Garnish with chocolate pieces if desired.
*Carac image (C) Micha L. Rieser (2007). Used under the Creative Commons Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic licenses.
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