Chocolate tartlets

Fairlady
8 servings
Rate this recipe
Dairy

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

shortcrust pastry
500.00 ml flour
45.00 ml castor sugar
125.00 g butter — cold, chopped
water — ice-cold
FILLING
300.00 ml cream
300.00 g dark chocolate — chopped
decoration — GROUPING
16.00 raspberries
cocoa powder
Tap for ingredients
Tap for ingredients

Method:

PASTRY: Place flour, castor sugar and butter in a food processor and process until mixture forms crumbs. With motor running, add enough ice-cold water to form a soft dough. (Or rub butter into sifted flour mixed with castor sugar until mixture resembles coarse crumbs and work in water, a few drops at a time.)
Wrap dough in clingfilm and refrigerate for 30 minutes. Break off pieces of dough and press into hollows of a well-greased muffin pan.
Place greaseproof paper squares on top of pastry and fill with beans. Bake blind at 180 ºC for 10 to 15 minutes, or until golden. Remove beans and leave pastry cases to cool.
FILLING: Heat cream in a saucepan over moderate heat until almost boiling. Remove from stove and stir in chopped chocolate.
Return to stove and stir until chocolate has melted. Pour into pastry cases and refrigerate until set.
DECORATION: Dust raspberries with cocoa powder and use to decorate tartlets.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.