Well, I know this might be dangerous to look at and could just possibly (hopefully) inspire a full blown chocolate craving in you…. If it does consider this… you only have to look at the photo, I baked them then tasted their rich, smooth, slightly bitter chocolate with a toothsome wholemeal crust….. I do think I can say this now, get that chocolate away from me . In other words, I think I may (just) have over done it on the chocolate goodness factor, I don’t think this says anything about my staying power, or my ability to eat sweet rich chocolately goodness. But instead it says just how chocolatey and intoxicating these last 2 dishes have been. OMG they are good… but don’t mention chocolate to me for awhile because I think I might….

Chocolate tart

Filling:
1 TBSP heavy cream
1/2 cup milk
100gs bittersweet chocolate, chopped
1/8 teaspoon salt
1 large eggs, at room temperature

Pastry Recipe

Roll out the pastry on a lightly floured surface.about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a mini tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.

Preheat the oven to 180 degrees C.

Pre bake the tart shells.

To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 170 degrees C for 10 to 15 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Let the tarts cool.

*Optional* Melt some chocolate and smooth a layer over the top of the tart.

makes 4 mini tarts

This entry was posted on Sunday, September 11th, 2005 at 6:16 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.