Page 246 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Line the crusts with parchment, fill them with pie weights or dried
beans, and bake them for 15 minutes. Remove the pie weights and
parchment and bake the crusts for 10 minutes more, or until they

are baked through.
2
. In a large metal bowl over a simmering pot of water, melt the butter
and chopped chocolate. Stir in the orange extract and grated zest

and keep the mixture warm.
3

. In the bowl of an electric mixer fitted with the whisk attachment,
whisk together the eggs, 1 cup (200 g) of the sugar, and the salt on
high speed until the mixture turns light yellow and thickens to the
point that it ribbons when the whisk is lifted from the eggs. Sift the
flour over the egg mixture and gently fold it in.

4
. Take one-third of the egg mixture and vigorously mix it into the
chocolate mixture to lighten the batter. Gently fold the remaining
egg mixture into the chocolate.

5
. Divide the chocolate filling among the cooled crusts, sprinkle the
remaining sugar evenly over the tops, and freeze the tartlets for at
least 2 hours.

6
. Preheat the oven to 325°F (165°C). Bake the tartlets for 15

minutes, or just until the filling puffs (it will crack a little—this is
good). Top each tartlet with a ribbon of orange zest and serve
warm.