Indulging in the realm of chocolate desserts often leads us to familiar territory—rich mousses, decadent cakes, and scrumptious brownies. However, my inspiration for these tartlets came from a surprising twist: the deep, umami flavor of black garlic. This unique ingredient, fermented to bring out its sweetness and complexity, marries beautifully with dark chocolate, creating a symphony of flavors that dance on the palate. The pistachio crust adds a nutty crunch, elevating each bite to a work of art.
### Ingredients
**For the Pistachio Crust:**
– 1 cup pistachios, shelled and unsalted
– 1/4 cup all-purpose flour
– 2 tablespoons sugar
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 egg yolk
– 1-2 tablespoons cold water
**For the Black Garlic Chocolate Filling:**
– 1 cup dark chocolate (70% cocoa), chopped
– 1/2 cup heavy cream
– 1/4 cup black garlic, mashed (about 4-5 cloves)
– 1/4 cup sugar
– 1 teaspoon vanilla extract
– 1 egg
**For Garnish:**
– Edible flowers (like pansies or nasturtiums)
– Chopped roasted pistachios
– Flaky sea salt
### Instructions
Begin by preheating your oven to 350°F (175°C).
Prepare the pistachio crust by placing the shelled pistachios in a food processor. Pulse until finely ground, resembling a flour-like consistency. Be careful not to over-process, or you’ll end up with pistachio butter.
In a mixing bowl, combine the ground pistachios, all-purpose flour, sugar, and salt. Stir in the melted butter and egg yolk until the mixture forms a crumbly dough. If the dough seems too dry, add cold water one tablespoon at a time until it holds together.
Press the crust mixture evenly into the bottom and up the sides of mini tartlet pans. Make sure it’s compact to avoid crumbling during baking. Prick the bottom of each tartlet with a fork to allow steam to escape.
Bake the crusts in the preheated oven for 10-12 minutes or until they are lightly golden. Remove from the oven and let them cool completely.
While the crusts are cooling, prepare the black garlic chocolate filling. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat.
Add the chopped dark chocolate to the warm cream and let it sit for a minute to melt. Stir until smooth and glossy. Incorporate the mashed black garlic, sugar, vanilla extract, and egg, mixing until fully combined.
Pour the chocolate filling into the cooled pistachio crusts, filling them about three-quarters full.
Return the tartlets to the oven and bake for an additional 15-18 minutes, or until the filling is set but still slightly jiggly in the center. Allow them to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Before serving, garnish the tartlets with edible flowers, a sprinkle of chopped roasted pistachios, and a pinch of flaky sea salt to enhance the flavors.
These Chocolate and Black Garlic Tartlets are a striking blend of flavors and textures that challenge your expectations of dessert. With every bite, you’ll experience the richness of dark chocolate, the subtle sweetness of black garlic, and the delightful crunch of the pistachio crust. Bon appétit!