Chocolate tartlets

Recipe from: 6/21/2000 12:00:00 AM
Ingredients 11
Servings 8
Time

Ingredients

  • SHORTCRUST PASTRY
  • 500
    ml
    flour
  • 45
    ml
    castor sugar
  • 125
    g
    cold butter, chopped
  • ice-cold water
  • FILLING
  • 300
    ml
    cream
  • 300
    g
    dark chocolate, chopped
  • DECORATION
  • 16
    fresh raspberries
  • cocoa powder
 

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.
 

Read more on: bake  |  dairy
 

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