Chocolate Stencil Tarts

Directions

1. 1
   Preheat oven to 375F.
2. 2
   On a lightly floured surface, roll out dough 1/4 inch thick.
3. 3
   Cut out seven 6-inch rounds and fit each into a 4 1/2-inch tart pan with a removable bottom.
4. 4
   Trim excess dough flush with rims, and pierce bottoms of shells all over with a fork.
5. 5
   Refrigerate or freeze until firm, about 30 minutes.
6. 6
   Line shells with parchment and fill with pie weights or dried beans.
7. 7
   Bake 15 minutes; remove weights and parchment, and bake 10 minutes more.
8. 8
   Transfer pans to a wire rack to cool completely.
9. 9
   In a small saucepan over medium-high heat, cook cream, milk, and granulated sugar until cream and milk are scalded, stirring to dissolve sugar.
10. 10
    Place chocolate in a medium heatproof bowl.
11. 11
    Pour scalded mixture over chocolate; let stand 1 minute and whisk to combine.
12. 12
    Add eggs and whisk gently to combine.
13. 13
    Whisk in vanilla.
14. 14
    Transfer tart shells to a rimmed baking sheet.
15. 15
    Divide chocolate filling evenly among tart shells.
16. 16
    Bake until filling has set, about 25 minutes.
17. 17
    Let cool in pans on a wire rack.
18. 18
    Unmold tarts.
19. 19
    Tarts can be refrigerated, wrapped in plastic, up to 2 days.
20. 20
    Before serving, using a small sieve, sift cocoa over tarts.
21. 21
    Stencil one tart at a time: Set snowflake stencil on tart and sift confectioners sugar over; carefully remove stencil.
22. 22
    Serve immediately.