See part 1
pieces of dough. Refrigerate the scraps from each piece as you work, then
knead them together and roll out another tart shell. If using tart pans,
place them on a baking sheet.
Place the tart shells in the freezer for 30 minutes.
Position a rack in the center of the oven, and preheat the oven to 375 F.
If you are partially baking the tart shells, bake for eight to 10 minutes,
until the interiors are dry and the pastry smells nicely of chocolate. If
the bottoms of the shells puff us, tap down lightly with your fingers as
often as necessary. Leave the tart shells on the baking sheet in their
rings or pans.
If you are fully baking the tart shells, bake for 10 to 12 minutes, until
the interiors are dry and there is a deep chocolate aroma. If using flan
rings, remove the rings and using a wide spatula, transfer the shells to a
wire rack to cool. If using tart pans, let the shells cool completely in
the pans on a rack before unmolding.
No, you can’t skip dinner!
Yields
1 servings