bittersweet chocolate shortbread tarts with brown sugar whipped cream
The chocolate filling is adapted from The Joy of Cooking by Irma S. Rombauer. Makes enough for one 9-inch tart (to make eight 4-inch tartlets, you will need to double the shortbread crust recipe).
  • shortbread crust
  • 1 ½ cups (213g) all-purpose flour
  • ¼ cup (50g) sugar
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, cold and sliced into thin slices (about 14 slices)
  • 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • chocolate filling
  • 1 cup heavy cream
  • 9 ounces bittersweet chocolate, chopped
  • 1 large egg
  • 1 teaspoon vanilla
  • brown sugar whipped cream
  • 1 1/2 cups heavy cream, chilled
  • 2 tablespoons brown sugar
  • ½ teaspoon pure vanilla extract
  • Pinch salt
  1. for the shortbread crust
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt. Add the butter pieces one at time, and mix until the butter is incorporated and resembles coarse sand. Add the heavy cream and vanilla, and mix until the dough comes together and starts to form a ball.
  3. Using your hands, press about two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides of the pan. Press and smooth dough with your hands to an even thickness. Place the tart pan in the freezer and freeze the dough until firm, 20-30 minutes.
  4. Preheat the oven to 350, and adjust an oven rack to the middle position.
  5. Line the chilled tart shell with parchment paper, covering the edges to prevent burning. Fill the center of the pie with pie weights.
  6. Bake for 14-16 minutes, until the crust is light golden brown. Remove the parchment and the beans. Bake for 2-3 more minutes, until the crust is golden brown. Remove from the oven and let cool slightly while preparing the filling.
  7. for the chocolate filling
  8. In a small saucepan, bring the heavy cream to a simmer. Remove it from the heat and add the bittersweet chocolate, whisking until the chocolate is completely melted and is perfectly smooth. Whisk in the egg and vanilla. Pour the mixture into the tart shell. Bake until the center seems set but is still quivery when the pan is nudged, 15-18 minutes. Remove the sheet pan to a wire rack and let the tart cool.
  9. for the whipped cream
  10. At least ten minutes before whipping the cream, place the bowl and whisk attachment you will be using in the freezer, and let chill. Add the heavy cream, sugar, vanilla, and salt to the chilled mixer bowl, place on the stand mixer, and fit the mixer with the whisk attachment.
  11. Beat the cream on low speed for 30-45 seconds, then increase the speed to medium and continue beating, about 30-45 more seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly double in volume, another 30 seconds to a minute. The whipped cream can be made two hours ahead of time and stored in the refrigerator.
Recipe by The Vanilla Bean Blog at