A divinely mouthwatering recipe for chocolate tarts is like a dream come true. This dessert dish not only has a chocolate filling but also has chocolate pastry. Is there no end to its loveliness?
Makes 6 individual tarts, or a 20cm tart
Takes 1 hour to make, plus overnight chilling
Per serving:
489kcals
36.5g fat (22.4g saturated)
4.3g protein
38.3g carbs
24g sugar
0.5g salt
1. Make the pastry. Put the butter and icing sugar into a bowl and cream together using an electric hand whisk. Whisk in the egg yolk, then sift in the flour and cocoa with a pinch of salt. Whisk until just combined, then bring together with your hands. Roll out and line 6 x 9cm individual, loose-bottomed tartlet tins, or a shallow 20cm fluted tart tin. Prick the pastry with a fork and freeze for 10 minutes to chill.
Make the chocolate tarts and store, chilled, for up to 3 days. Bring back to room temperature and decorate to serve.
2. Preheat the oven to 190°C/fan170°C/gas 5. Fill the pastry case or cases with baking paper and beans, place on a baking tray and bake for 10 minutes. Remove the paper and beans, and bake for 8-10 minutes, or until the pastry is dry and cooked. Set aside to cool.
3. Meanwhile, put the cream and honey into a pan and bring to the boil. Remove from the heat, add the chocolate and leave for 5 minutes to melt. Add 50g of the butter and stir until smooth. When tepid, pour into the pastry case or cases. Chill in the fridge overnight to firm up the filling.
4. On the day of serving, preheat the oven to 190°C/fan170°C/gas 5. Melt the remaining butter and orange juice together in a pan, then whisk together. Brush over the filo sheet, then sprinkle with sugar. Put on a baking sheet and bake for 5 minutes, until crisp. Cool, then break into craggy pieces. Push 2 pieces into each tart, and top with an orange segment and sprig of fresh mint to decorate.
© delicious. magazine
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