April 2, 2009

Mini Chocolate Tarts

Choc tarts


This is from Rachel's Favourite Food for Friends book and it uses half of the pastry batch made from using her Sweet Pastry recipe. You can make this as one big tart by blind baking a whole batch of the pastry and doubling the chocolate filling quantities. A big tart takes 17-20 minutes to bake.
  • Makes: about 18 mini tarts
  • Oven temperature: Gas mark 4/350°F/180°C
  • Oven shelf: middle
  • You will need: 2 shallow bun/mince pie/mini bun trays 

  • 75 g (2.5 oz) milk chocolate, chopped
  • 75 g (2.5 oz) dark chocolate, chopped
  • 100 ml (3.5 fl oz) cream
  • 75 ml (2.5 fl oz) milk
  • 1 egg, beaten 

  1. Roll the pastry very thinly, to about 2 mm thick (putting the pastry in between 2 sheets of cling film). *I found the easiest way to roll it thinly was to divide the pastry into 3 balls and then roll those out separately.
  2. Cut into rounds to line the bases of the tins. *Use a cutter which is just slightly bigger than the holes of your tins.
  3. Freeze the pastry (for about 1 hour) till frozen (this means you don't have to use baking beans). *I found that my pastry did rise in places, so next time I will try pricking the bases before baking.
  4. Pop into a preheated oven at Gas mark 4/350°F/180°C and bake for about 8 minutes or until pale golden.
  5. To make the chocolate filling: Heat the cream and milk to almost boiling point, then remove from the heat and add the chocolate. Stir to melt all the chocolate. Let cool slightly for a few minutes, then stir in the beaten eggs.
  6. Pour the chocolate mixture into the pastry shells. *I found the easiest way to do this was to put the mixture into a Pyrex jug and pour from that.
  7. Cook the tarts for another 8 minutes or until they are just setting.
  8. Take out of the oven and allow to sit in the tins for 10 minutes before taking out. *They might look quite undercooked but if you leave them for a couple of hours the filling will set more.
  9. Dust with icing sugar and serve. *This is optional as I found them sweet enough as they were.


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