Peachy the Magazine Holiday 2015 - Page 53

FOOD + ENTERTAINING To make tart dough, combine butter and sugar in the bowl of a stand mixer with a paddle attachment; mix on medium speed. Add egg yolk and vanilla extract. Sift flour and cocoa together and slowly add to bowl and mix. Place dough on counter and form into a flat disk; refrigerate at least 1 hour. Preheat oven to 300°F. Whip egg whites and ¼ cup glucose in a medium-size bowl until fluffy and shiny but not dry. Add vanilla to egg whites. Continue whipping, adding hot sugar and glucose mixture, until light and fluffy. To serve, top each tart with marshmallow chantilly cream and garnish with pecans. Toast marshmallow cream with a kitchen torch or in the broiler. To make tart shell, on a lightly floured surface, roll the tart dough out to approximately 1⁄8 inch thick. Use the dough to fill 8 individual 4-inch tart pans. Blind bake for 8 minutes. Let cool. Tart shells can be made the day before and stored in a covered container at room temperature. To make chocolate filling, heat cream in a medium-sized pan over medium heat until just warm. Pour into a bowl with the chocolate and stir to melt. Add butter and stir, then add salt. Cool slightly, then fill baked tart shells. To make marshmallow chantilly cream, combine sugar, ½ cup water, and 1 cup glucose in a stainless-steel saucepan; heat until a candy thermometer reaches 240°F. Keep warm. HOLIDAY 2015 51