Recipe Detail Page

1 In a large bowl, sift together flour, cocoa, sugar and salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces.

2 In a liquid measure, whisk together egg yolk and vinegar. Add enough ice water to make ⅓ cup (80 mL). Drizzle over flour mixture; using fork, briskly stir until dough holds together. Gather dough and press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.

3 When the dough is nice and cold, roll it out on a lightly floured board or in between2 sheets of plastic to fit six 4-inch (10-cm) tart rings. Line the dough with a piece of parchment paper, fill with pie weights or dry beans and bake for 15 minutes or until golden and completely baked. Remove the weights and parchment paper. Set aside to cool while you prepare the filling.

4 In a heavy-bottom saucepan, bring milk, sugar and baking soda to boil over high heat.When the mixture is boiling, turn the heat down to medium-low and simmer until thick enough to coat the back of a wooden spoon, about 45 minutes (or longer if using a smaller saucepan). Let cool completely.

5 In a bowl, combine chocolate and salt. In a heavy-bottom saucepan set over high heat, bring the cream to almost boiling; pour it over the chocolate and salt. Let stand for 5 minutes before slowly whisking until completely smooth and shiny.

6 Spread 1 tbsp (15 mL) of jam (if using) over each tart shell. Divide all but 2 tbsp (30 mL) of milk mixture over each tartlet. Refrigerate for about 30 minutes. Spoon the chocolate over the milk mixture until you reach close to the top of the pastry edge. Dot the top of each tart with a few drops of the reserved milk mixture. Drag the tip of a knife or toothpick over each to create a marble look. Refrigerate for 2 hours and up to 3 days before serving.

Makes 6 tarts