Published in: Cuisine At Home Holiday Baking
Publish Date: 2009
For the Crust:
3 ounces hazelnuts -- toasted an sinned (about 1/2 cup)
9 graham crackers (2 1/2 x 5 inch crackers)
2 Tablespoons sugar
1 stick butter - melted
For the pastry cream:
3 Tablespoons hazelnut syrup or liqueur -- divided (optional)
1/4 cup corn starch
1/4 teaspoon table salt
2 cups milk
1/2 cup sugar
2 ounces each bittersweet and milk chocolate -- chopped
2 Tablespoons butter -- softened
For the Marshmallow Meringue:
3 egg whites
1 jar marshmallow cream
Preheat the oven to 375F
Process hazelnuts, graham crackers, and the 2 tablespoons sugar in a food processor until fine. With processor running drizzle in the melted butter.
Divide mixture evenly among eight 3 inch tartlets pans with removable bottoms. Press crumbs up the sides and tamp bottoms with a measuring cup to make
a firm crust. Bake tartlets crusts 10 minutes, completely cool crusts in tartlet pans on a rack.
Whisk together the 2 eggs, 2 Tablespoons hazelnut syrup, cornstarch, and salt. Set aside. Heat milk and the 1/2 cup sugar in a saucepan over medium
heat until steam rises. Gradually whisk in both chocolate until melted and fully combines with the milk.
Whisk half of the heated chocolate mixture into the egg mixture, return the chocolate egg mixture to the remaining milk chocolate mixture in the pan.
Continue cooking pastry cream over medium heat, whisking often until it thickens, boil 1 minutes more, whisking to avoid scorching.
Stir in the 2 tablespoons softened butter and the remaining 1 tablespoon hazelnut syrup. Divide pastry ream evenly among cooled crusts spooning it into
Let tartlets cool to room temperature, cover them with plastic wrap touching the filling and refrigerate.
Before serving, preheat broiler to low, with rack placed 6 inches below the heating element.
Using a hand mixer, beat the 3 egg whites in a clean, dry bowl until soft peaks form, 1 to 2 minutes. Gradually add the marshmallow cream, beating
until soft peaks form and meringue is glossy 4 to 5 minutes.
Transfer meringue to a piping bag fitted with tip of your choice; pipe meringue onto tartlets, or use the back of a spoon to spread meringue even over
tartlets spiking the tops. Transfer tartlets to the oven; broil until tops are golden, about 3 minutes. Serve tartlets immediately.
Make Ahead Directions:
You can build these tartlets in stages. Make crusts and filling a day or so before serving, cover separately, and chill the filling. Or add filling to
crusts 1 day before serving; cover tartlets and chill them overnight. Wait until right before serving to make the marshmallow meringue in order to
prevent it from watering.
The picture in the book is very charming with the marshmallow meringue piped on in candy kiss shape.
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