Ingredients
375g short crust pastry (readymade)
250g dark chocolate
250ml double cream
Plain flour, for dusting
Method
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
