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Chocolate Sabayon Tartlets or Brownie Batter Cups of Heaven

July 28, 2013
Chocolate Sabayon Tartletts

At the farmers market the other day I purchased a brownie from a bread vendor after he told me they started with a sabayon base. It was totally a “You had me at hello” moment. Light bulbs went off and I had to make it mine. I greedily stuffed it in my bag to savor at home later. It was a normal sized brownie but it too me four different snack times to finish it, it was that rich and luxurious.

That got me thinking about sabayon in general.  What is it you ask?  A French custard is the short answer. Think of a rich and thick pudding. Divine! I thought about making my own brownies in this fashion but decided to go the purist route for now.  But what to put it in?  I knew the outcome would be very rich and sweet so I needed a counterpoint for the base. I decided to make a chocolate pie crust to hold my precious sabayon and to keep them small, so I ended up with tartlets (less I render my test subjects into a sugar coma).  Below are the tasty, fantastic, chocoholic results.  Enjoy!  (Use Wisely!)

Chocolate Pie Crust Ingredients

Makes a 9” pie crust (or 18 mini shells – we’re only using 12)

  • 1½ cups all-purpose flour
  • 2 tablespoon Dutch process cocoa
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup shortening
  • 3 to 4 tablespoon ice water


  • Rolling Pin
  • Mini Muffin Tin
  • Biscuit Cutter, or 2” round cookie cutter

This one is pretty easy. Dump the first five ingredients into a food processor and pulse until the fat is distributed throughout and you have what looks like sand. It may start to clump, don’t worry about it – the blades will take care of it. Add the water a tablespoon at a time until a dough forms. I didn’t need the last tablespoon but depending on your relative humidity you might.

Remove the dough from the processor and form into a ball, flatten into a disc and place between two generous size pieces of waxed paper and place in the fridge for 20-30 minutes. (Place in a zip top back if using the next day, let it warm a little before rolling in this case so it doesn’t just break and crack all over the place)

Chocolate Sabayon Tartletts2

When you are ready to roll, place the dough in the waxed paper on a flat surface. Roll to a ¼ inch thickness.  Cut (12) 2” circles from the dough. Use a fork to dock (poke holes in) the discs in the center and form over the bottom of a mini muffin pan. To make mine fit I made four little flutes around the edge, see photos. Bake for 20 minutes in a 350 degree oven.

Chocolate Pie Crusts Baking

The next step is your custard. Again, this is pretty easy and you’ll learn a new technique.

Chocolate Sabayon Ingredients

Makes about 1 cup

  • 6 tablespoons sugar
  • 4 tablespoons water
  • 1 tablespoon vanilla extract
  • 4 large egg yolks
  • 2 tablespoons water
  • 4 teaspoons Dutch processed cocoa
  • ¼ cup semi-sweet chocolate chips


  • Double boiler set up
  • Whisk
  • Candy Thermometer

Dump the first five ingredients in a heat proof metal bowl that fits over a small pot.  Start your water simmering, do NOT boil – you’ll have gross chocolate scrambled eggs!  Whisk the ingredients together and place over your pot of simmering water. Your bowl should not touch the water. Continue whisking until the temperature reaches 160 degrees and the mixture thickens.  Use a candy thermometer that clips to the bowl but don’t let the probe touch the bottom of the bowl – it will skew your readings. The consistency should be like brownie batter.  Remove from the heat and toss in chocolate chips, stir in and let cool.

Chocolate Sabayon Tartletts4Chocolate Sabayon Tartletts6


 Chocolate Sabayon Tartletts9

Rotate your tart shells on their cups to release them. I made 15 so I could break three, but only wound up breaking one (go me!). Place them right side up on a flat surface. Spoon sabayon into shells. Garnish with fruit or mint and you’re done!  Now enjoy!

Chocolate Sabayon Tartletts12 copy

5 Comments leave one →
  1. July 29, 2013 4:42 AM

    Looks amazing! Great post!

  2. happyhealthy365 permalink
    August 3, 2013 1:56 AM

    How awesome this is! Thanks for visiting my blog.

  3. August 14, 2013 2:12 PM

    I have been craving chocolate all day and this post is just perfect! I am going to try it some time 🙂

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