Monday, 5 December 2011

※ Dark Choc Tarts

Chocolate tarts are smooth, silky and rich. Small servings are the key and can be put into fridge until needed, brilliant to make the day before and leave to chill over night.

INGREDIENTS
½ pint (285ml) single cream
200 g bittersweet chocolate (best quality 70% cocoa solids)
2 large yolks
3 tablespoons good brandy
20 g butter
fresh berries, to serve 
1 1/2 Sheets of Shortcrust pastry

METHOD
Make tart cases as specified in this recipe
1. In a thick bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate. Stir in until melted and smooth.

2. Once melted, beat in your egg yolks and brandy then stir until smooth. Allow to cool slightly before stirring in the butter until the mixture is smooth

3. Pour into small individual tart cases and put in fridge to chill.

NOTE: If you add the butter to early and the chocolate isn't cool enough it will make the chocolate look as if it has split. If this happens add a little cool milk and whisk until the chocolate is smooth again.

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