Very rich and delicious, these tartlets were fun to make. The dough came together nicely in the processor and was easy to fit into the tartlet rings. The filling was quick and easy, with melted bittersweet chocolate, small chunks of milk and white chocolate, and little crunches of almond cookies giving a texture that is melt-on-your-tongue smooth with a little toothiness.
In an accommodation to my husband, who prefers fruity desserts, I filled 2 of the crusts (as suggested in the crust recipe) with creme fraiche and topped that with berries and little slices of candied ginger.
To see the recipe visit http://cookbookhabit.blogspot.com/