These Chocolate Tarts are marvelous and the recipe to make them is dead easy.

Ingredients

Pastry
240g cake flour
160g butter
Pinch of salt (1/4 teaspoon)

Filling
160ml fresh full fat cream
40g butter
180g dark chocolate, finely chopped

On the side
1 punnet raspberries/strawberries
250ml thick cream (full fat)
1 tbs caster sugar

How to
Use a food processor for the pastry, it is very straight forward.

Take the flour, butter and salt and pop it into your food processor. Blitz it intermittently a few times and then give it a good blitzing until the mixture looks like breadcrumbs. Add a tablespoon of cold water and then blitz again for 20 seconds or so, the dough will start to stick together and now it is done.

Tip onto a cool surface sprinkled with a little flour and bring it together into a ball. Don’t knead it, just form it. Now cover with cling film and put it in the fridge for about 30 minutes (a littkle longer is not a problem).

Now take the dough and place onto a floured surface and with a rolling pin roll it out nice and thin, 3mm is about what you are looking for. The real trick is in the lining of the tart tins, you want to line them loosely so that when they cook they do not shrink too much. Line the tins and then prick the bases a few times with a fork and then pop them in the fridge again.

Take the chopped up chocolate and place in a glass mixing bowl that has been warmed and dried (just pour a little boiling water into it and then dry it). Add the cream and butter to a pot and heat slowly until the butter has melted and steam is coming off the cream. Pour the cream into the chocolate and mix gently until all of the chocolate has melted, voila.. chocolate filling.

Take the tins from the fridge, line with baking paper and fill with ceramic beads or dry beans (I got my tins and beads from Kitchenique in Woodmead, you want the ones with the loose bases) and bake them for about 7-8 minutes in a 180 Celsius oven. Remove the baking paper and beads and bake for another 10 minutes or until the pastry has a golden brown edge. Allow them to cool before removing the pastry.

Once cooled, distribute the chocolate evenly between the 4 pastry cases and your tarts are ready.

Whip some cream and place on the side topped with the berries.

By: www.cookbook.co.za

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