Chocolate Tarts


Chocolate Tarts


375g short crust pastry (readymade)

250g dark chocolate

250ml double cream

Plain flour, for dusting


Preheat the oven to 200C/400F.

Dust the work surface with flour and roll the dough out thinly. Line 6 individual tartlet pans, 10cm in diameter with pastry. Trim away any excess.

Line the tart case with baking parchment, fill with baking beans and bake in the oven for 15 minutes.

Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown. Remove the tart from the oven and set aside to cool.

Heat the chocolate and cream in a saucepan set over a medium heat, stirring until the chocolate melts and mixture is smooth.

Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set.

Products Used

Kitchen Craft Non-Stick Loose Base Mini Fluted Tart Pan

Kitchen Craft Stainless Steel Trigger Action Flour Sifter

Kitchen Craft Non-Stick 46cm Rolling Pin

Home Made Ceramic Baking Beans

Kitchen Craft Stainless Steel 14cm Extra Deep Saucepan

Colourworks Silicone Spoon