I have been making this recipe for several years; chocolate lovers always fall in love with it. There is very little to say about it beyond that.
The word "dark", however, reminds me that I have to report that it was brought to my attention recently that some individuals who should know better were referring to sub-Saharan Africa as "the blacker parts"/"the darker parts" of Africa as though this was the correct and official terminology (during business meetings). What the hell?!
It seems that it does not matter how much one protests that Africa (especially sub-Saharan Africa) is not just one monolithic entity. Most will continue to treat this massive and diverse continent as though one remedy, one answer, one strategy works for the entire place.
Dark chocolate tarts
1 ½ cups chocolate cookie crumbs (or 1 cup cookie crumbs and ½ cup ground hazelnuts)
1/3 cup melted butter
1 tablespoon sugar
Preheat oven to 190C. Lightly spray muffin tins (regular size or mini ones, as I usually use) with nonstick spray (I usually do not use the spray because the mixture uses a lot of butter).
Mix the cookie crumbs (and ground hazelnuts, if you are using them) with the melted butter and sugar. Press the mixture into the muffin tins. Bake approx. 5 minutes in preheated oven.
While baking, prepare the filling. Remove from oven and lower oven temperature to 160C.
10 to 10 ½ ounces of dark chocolate (at least 70% cocoa) – 280 to 300 grams
¾ cup heavy cream
½ cup whole milk
3 tablespoons honey (flavored honey can be nice here)
1 egg, beaten slightly
Over a double boiler (or glass bowl over a pan of boiling water) mix chocolate with milk and cream. Stir until chocolate is melted and fully mixed together with cream and milk (smooth consistency). Stir in honey.
Slightly beat the egg in a medium-sized bowl. Gradually stir a small stream of the melted chocolate mixture into the egg, whisking the egg and chocolate together the whole time (to temper to make sure the egg does not become like scrambled eggs). Do this with just some of the chocolate until enough chocolate has been mixed with egg to ensure that the egg will not cook. Then add the egg-chocolate mixture to the bowl of melted chocolate.
Spoon the chocolate mixture into the chocolate tart shells. Bake 25 minutes, cool for at least 30 minutes before removing from tin.