Strawberry–Chocolate Budino Tartlets

Strawberry–Chocolate Budino Tartlets

Budino—Italian for pudding—is a sweet creamy dessert. This chocolate variation creates a rich filling for a bite-sized delicacy topped with strawberry slices and edible flowers.

Strawberry–Chocolate Budino Tartlets
Serves: Makes 14
 
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • 5 tablespoons strawberry jam
  • 1¼ cups heavy whipping cream
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon salt
  • 3 large egg yolks
  • 3 ounces bittersweet baking chocolate, chopped
  • 1½ ounces milk chocolate, chopped
  • Garnish: fresh strawberry slices and edible flowers
Instructions
  1. Preheat oven to 400°. Spray 14 (2½-inch) round tartlet pans with baking spray with flour. On a lightly floured surface, unroll dough. Using a 3¼-inch round cutter dipped in flour, cut 14 rounds from dough. Transfer each dough round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Fold edges of dough under and crimp as desired. Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
  2. Grease a 16-inch piece of foil with softened butter. Cut foil into 4-inch squares. Place a foil square, butter side down, in center of each prepared tartlet pan, and place ceramic pie weights or dried beans atop each foil square.
  3. Bake for 7 minutes. Carefully remove foil and weights. Using a fork, prick bottoms of tartlet shells.
  4. Bake until tartlet shells are lightly golden, 5 to 7 minutes more. Let cool completely before carefully removing tartlet shells from pans.
  5. Place 1 teaspoon jam in each tartlet shell.
  6. In a small saucepan, heat together cream, sugar, and salt over medium heat, whisking constantly, until mixture is steaming. (Do not let it come to a boil.)
  7. In a small bowl, whisk together egg yolks. Add half of warm cream mixture to eggs, whisking constantly. Add egg yolk mixture to remaining hot cream mixture, whisking until combined. Cook, whisking constantly, until mixture thickens, coats the back of a spoon, and an instant-read thermometer registers 180°. Remove from heat. Add chocolates, whisking until smooth. Immediately pour approximately 2 tablespoons chocolate mixture into each prepared tartlet shell.
  8. Place tartlets in a single layer in an airtight container. Refrigerate until set, 3 hours to overnight.
  9. Just before serving, garnish with strawberry slices and edible flowers, if desired.

 

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!

TeaTime May June 2022 Magazine Cover