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 .
To make tart shells :
Preheat oven to 300 degrees .
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 .
On a lightly floured surface , roll the tart dough out to approximately ⅛-inch thick . Use the dough to fill 8 individual 4-inch tart pans . Blind bake for 8 minutes . Let cool .
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 .
NOTE : Tart shells can be made the day before and stored in a covered container at room temperature .
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