RECIPE: SALTED DARK CHOCOLATE TARTLETS

 In Recipes

Serves:  10 tartlets

Preparation Time:   40 minutes, plus chilling time

Cooking Time:  25 minutes

INGREDIENTS

Pastry shells:

  • 75g butter, softened
  • 2T sugar
  • 1 egg yolk
  • 1 cup flour
  • 1 Tbsp cocoa powder

Filling:

  • 110g 70% chocolate
  • ½ cup double cream
  • Maldon salt

METHOD

Pastry shells:

  • Mix the butter and sugar together. Add the egg yolk and mix until combined.
  • Add the flour and cocoa powder. Mix well until the mixture has come together into a dough.
  • Wrap the dough in clingwrap, flattening it slightly. Allow to rest and chill in the fridge for 30 minutes.
  • Grease 10 mini tartlets cases.
  • Remove the dough from the fridge. Lightly dust a clean surface and roll out the dough evenly until about 5mm thick. Cut out the dough with a glass or cookie cutter so they are a bit larger than the cases / tray molds. Lay the dough into the individual cases and press carefully and evenly up the sides. Trim the edges, leaving about 2mm of excess dough above the rim.
  • Put the lined cases into the freezer to chill for 15 minutes.
  • Preheat the oven to 170C.
  • Bake the tartlet cases for 20-25 minutes. Remove from the oven and allow to cool completely.  If the pastry has puffed just gently press it down with your finger while it’s still warm.

Filling:

  • Chop the chocolate into small pieces and put it into a bowl, glass is best.
  • Heat the cream until just about to tremble. Pour the hot cream over the chocolate. Allow it to sit for 2 minutes, then stir together with a spatula until all the chocolate has melted.
  • Pour the chocolate mixture into the cooled cases and place in the fridge to chill for 30 minutes.
  • Once set, remove the tartlets from the fridge and sprinkle with a pinch of maldon salt.
Recommended Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt