Chocolate Tartlets

Tartlets are essentially miniature versions of the classic tarts that sprung from the traditional pie making techniques in Europe hundreds of years ago. And when paired with chocolate, arguably the best thing that ever happened to mankind how can they be anything but lip smackingly delicious!




For the shortcrust pastry

Ingredients

• 225 gms all purpose flour
• 150 gms butter
• 3 tablespoons caster sugar
• 1 egg yolk
• Vanilla essence

Method

1. Sift the flour And sugar in a mixer/mixing bowl.
2. Incorporate the butter by rubbing it in to the flour to achieve a coarse consistency.
3. Now add the egg yolk and vanilla essence and form a pliable dough.( add 1 tablespoon chilled water if required)
4. Wrap in cling film and chill and use as required. (let it rest for atleast half an hour)
5. Once the dough is rested for a sufficient amount of time, roll it out on a lightly floured/oiled surface and use it to line the tartlet tins.
6. Let these tins rest for about 10 minutes in the fridge.
7. Now, line the pastry shell with grease proof paper and baking beans (you can also use chickpeas) and bake for 10 minutes at 170 degrees Celsius or until the tips start becoming golden.
8. At this point take out the tartlets from the oven and remove the greaseproof paper along with the baking beans and put the tartlets back in to bake for another 10 minutes or until they turn a beautiful golden colour.
9. Let these cool , then take them out of their shells.

For the chocolate filling

Ingredients

• 250 gms dark chocolate compound
• 150-200 ml whipping cream
• 1/2 a cup of skimmed milk (regular milk will also do)

Method

1. Melt the dark chocolate compound with the milk.
2. Once cooled, add the whipping cream and fold it through.
3. After thoroughly mixing the two, let the mixture cool in the fridge for 10-15 minutes then pour into a piping bag and pipe onto the tarts!