Mini tart shells

Preparation

Baking Directions:

Similar to flatbreads, mini tart shells can be homemade or store-bought.

We'll start with store-bought pastry shells, then move on to making the different dips to fill the pastry shells.

Mini tart shells with chocolate puddingIn a medium saucepan over high heat, combine 2 cups of milk with 1/4 cup of sugar and salt and bring to a boil, stirring to dissolve the sugar.

Remove from the heat.

In a medium bowl, whisk together cornstarch unsweetened cocoa powder and the remaining 1/4 cup of sugar.

Add remaining 1/4 cup of milk and whisk until smooth.

Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly.

Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

In a medium bowl, whisk the whole egg with the egg yolks.

Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.

Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.

Strain the pudding into a medium heatproof bowl.

Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes.

Transfer to a bowl or to six 6-ounce ramekins and refrigerate until chilled.

Press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.

Place in a pastry bag and portion into pastry cups.

Top with whipped cream.

Garnish with ground pistachios, chili flakes, or whole nuts — or make a mixed platter of all three.

Mini tart shells with lemon curdUsing a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith.

Put the zest in a food processor fitted with the steel blade.

Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture.

Add the eggs, 1 at a time, and then add the lemon juice and salt.

Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.

The lemon curd will thicken at about 170 degrees F, or just below simmer.

Remove from the heat and cool or refrigerate.

Mini tart shells with a crab and coriander fillingIn a small bowl combine crab, cilantro, scallions, and lime juice.

Adjust seasoning with salt and pepper.

In a separate bowl, mash avocado until smooth paste.

Season with salt and pepper.

Using a pastry bag fill 1/3 of cup with avocado, then spoon crab mixture on top.

Garnish with cilantro leaves.