Spiced Double Chocolate Tartlet

Chocolate Tart Shell

• Add flour, cocoa powder, powdered sugar and salt to the bowl of a food processor fitted with a blade attachment. Pulse a few times to mix. Add butter and pulse until pea-sized. Add egg and pulse until dough is moistened but still crumbly.
• Transfer dough to a mixing bowl and squeeze into a ball. Wrap in plastic and refrigerate for at least 1 hour or up to overnight.
• Place five 4-inch mini tart pans on a baking sheet. On a lightly floured surface, roll out dough to a scant ¼-inch thickness. Cut chilled dough into five 5-inch rounds, re-rolling dough if needed. Gently transfer pastry rounds into the tart pans and press dough into the edges of the pan. Chill at least 30 minutes.
• When ready to bake, preheat oven to 325°F.
• Prick the bottom of the pastry with a fork and line it with a small piece of foil filled with pie weights. Bake for 15 minutes, then remove the foil and weights, and bake another 10-12 minutes, or until dry. Let the crust cool completely then remove from pans.

Chocolate Mousse

• Heat 1 ¼ cups heavy cream, cinnamon stick, star anise and cardamom in a small saucepan over medium-low heat. Cook until bubbles just begin to form along the edges, then turn off heat. Steep for 20 minutes, stirring once or twice. Meanwhile, combine egg yolks, sugar and salt in a medium bowl and whisk until lightened.
• Re-heat cream until bubbles just begin to form along the edges. Slowly pour hot cream through a fine mesh sieve into the egg yolk mixture, whisking, to temper. Discard spices.
• Return this custard to the saucepan. Gently heat, whisking often, until mixture thickens and coats the back of a spoon, about 10 minutes. Don’t let it boil.
• Remove from heat and stir in vanilla and chocolate. Let sit a few minutes to melt, then whisk until smooth. Transfer to a bowl and let cool completely.
• In the bowl of a stand mixer fitted with a whisk attachment, beat remaining 1 cup heavy cream until it reaches stiff peaks. Mix ⅓ of whipped cream into the chocolate mixture to lighten it. Use a wide spatula to gently fold the remaining whipped cream into the chocolate mixture in 2 parts, until no streaks remain.
• Transfer mousse to a pastry bag fitted with a star tip and pipe the mousse decoratively into the chocolate tart shells. Chill for at least 3 hours to set. Garnish with a glass pear chip (recipe below) and serve.

Glass Pear Chip

• Preheat oven or dehydrator to 135°F. Line 2 baking sheets with silicone mats.
• Use a sharp mandoline to slice the pears into 1/16-inch thick slices. Squeeze lemon juice over the slices to prevent browning. Arrange on the prepared baking sheets and dehydrate 6-8 hours, or until dry.
• When pears are dry, combine sugar, corn syrup, water and vinegar in a heavy saucepan over medium-low heat. Cook, swirling pot, until sugar is dissolved. Increase heat to high and continue to cook without stirring until syrup reaches 315°F.
• Remove from heat and, working quickly, dip the dehydrated pear slices in the syrup to coat. Let excess drip off and return to silicone mat. Repeat with remaining pears. Store in a cool, dry place.