Rich choco­late tarts

Makes 6 Ready in 1 hr + chill ing

Essentials (South Africa) - - FOOD | SMART IDEAS -

1 x sweet pas­try

(as for Tarte au Cit­ron)

For the fill­ing

300ml cream

75g castor sugar

200g dark choco­late, bro­ken into pieces

A few drops vanilla ex­tract 2 large eggs

Edible gold leaf, for dec­o­ra­tion


Use the pas­try to line 6 x 12cm fluted flan tins and prick the bases with a fork. Chill for at least 30 min. 2 Heat the oven to 180°C and place a bak­ing sheet in the oven to heat up. Line the pas­try cases with bak­ing pa­per and fill with bak­ing beans. Place the tins on the hot bak­ing sheet and bake for 15-17 min, then re­move from the oven. Lift out the bak­ing pa­per with the bak­ing beans and re­turn the cases to the oven for a fur­ther 5-7 min, or un­til a light golden colour and cooked through. Re­move from oven. 3 To make the fill­ing, pour the cream into a pan and add the sugar. Bring it to the boil, stir­ring un­til the sugar dis­solves. Place the choco­late into a bowl, pour over the cream mix­ture and stir un­til the choco­late melts. Add the vanilla and leave to cool slightly, then beat in the eggs. Pour the mix­ture into the cooked pas­try cases and bake for 15-20 min, un­til the fill­ing is al­most set, but wob­bles slightly when the tins are tapped. 4

Re­move from the oven and leave to cool for about 15 min. Re­move from the tins and leave tarts to cool com­pletely. Place a small piece of gold leaf in the cen­tre of each tart. Serve at room tem­per­a­ture or chilled.

2 968kJ per serv­ing 47g fat 28g sat fat

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