Little Chocolate Tarts for Easter
I love any recipes using Cadbury's Mini Eggs, so couldn't resist making these. They are a bit different in that the tarts have ground almonds in their pastry.
The filling uses crème fraîche and single cream with chocolate, but also adds a eggs and sugar mixture to make the filling more substantial.
Preheat oven 180C/gas6 You need 4 small round deep tartlet tins
For the pastry: 100g plain flour, 12g ground almonds, 50g butter cut into cubes, 50g icing sugar and 1 egg.
Put the flour, almonds, sugar and butter into a bowl and rub in till breadcrumbs. Add the beaten egg and mix into a ball. Cover with clingfilm and put in fridge for an hour. Take out of fridge and roll out on a floured surface. Cut into 4 circles to fit 4 small tart tins. prick pastry with a fork and put back in the fridge.
For the filling: 120g dark chocolate, 10cl crème fraîche, 5cl single cream, 1 egg and 70g caster sugar.
Melt the chocolate in a microwave or over water. Add both creams and mix together.
In a bowl beat together the sugar and egg till white and fluffy. Add the chocolate mixture then pour into the pastry cases.
Bake for 20 mins then leave to cool on a wire rack.
Decorate with white chocolate and mini eggs.
The pastry has a nice soft texture and the filling is chocolatey but has a substantial satisfying feeling. I used some coloured sugar I bought at a local deli instead of white chocolate to decorate. Theses tarts are different from the usual thin chocolate tarts you can buy in the supermarket or bakery. I doubled the recipe to make 8 tartlets, but I think you could use a muffin tin or a deep tartlet tin and make more.
The filling uses crème fraîche and single cream with chocolate, but also adds a eggs and sugar mixture to make the filling more substantial.
Preheat oven 180C/gas6 You need 4 small round deep tartlet tins
For the pastry: 100g plain flour, 12g ground almonds, 50g butter cut into cubes, 50g icing sugar and 1 egg.
Put the flour, almonds, sugar and butter into a bowl and rub in till breadcrumbs. Add the beaten egg and mix into a ball. Cover with clingfilm and put in fridge for an hour. Take out of fridge and roll out on a floured surface. Cut into 4 circles to fit 4 small tart tins. prick pastry with a fork and put back in the fridge.
For the filling: 120g dark chocolate, 10cl crème fraîche, 5cl single cream, 1 egg and 70g caster sugar.
Melt the chocolate in a microwave or over water. Add both creams and mix together.
In a bowl beat together the sugar and egg till white and fluffy. Add the chocolate mixture then pour into the pastry cases.
Bake for 20 mins then leave to cool on a wire rack.
Decorate with white chocolate and mini eggs.
The pastry has a nice soft texture and the filling is chocolatey but has a substantial satisfying feeling. I used some coloured sugar I bought at a local deli instead of white chocolate to decorate. Theses tarts are different from the usual thin chocolate tarts you can buy in the supermarket or bakery. I doubled the recipe to make 8 tartlets, but I think you could use a muffin tin or a deep tartlet tin and make more.
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