Let me start by giving credit where credit is due. I am not much of a baker. I get impatient and think I know best and end up skipping important instructions and end up with a soggy mess. Whereas my other half, Chris, is quite the baking prodigy. Numerous times I have mentioned about signing him up for Bake Off, at which point he brushes me off and says he would never go 😔 He is an excellent baker and I wish he would show off his talent more!
So what better way to passive aggressively force his hand than to post his achievements on here for you all to see! 😋
Over the Christmas period, we hadn’t bought any puddings to go with our dinners – we were trying to be “good”. So with the best intentions, we decided to have a go at making some mini chocolate tarts! At least they would only be a mouthful or two, we told ourselves. And with a bit of self restraint (hmm I say as I look high and low for it), surely one or two MINI tarts would be better than a whole pudding we would have undoubtedly scoffed if we had bought one.
Needless to say they were delicious – lucky me! If you want to give them a go yourself, just follow the recipe below!
Ingredients (makes 10)
- 125g butter
- 90g caster sugar
- 1 egg
- 250g plain flour
- 400g plain chocolate
- 8 tbsp double cream
- 60g butter
- 2 tbsp. caster sugar (optional)
Making the Pastry
Mix the butter and the sugar together until they are combined. Add the egg and whisk for 30 seconds or so. Add the flour bit by bit and mix together until it starts to become a dough. Add a tbsp of water if the dough starts to feel dry. Knead the dough lightly on a floured surface. Shape it into a flat disc then wrap in cling film. Put it in the fridge to chill for 30 minutes.
Preheat the oven to 190°C/Gas 5.
Grease your tart tins or baking tray with some left over butter or oil. Roll out your chilled dough on a floured surface so that it is not too thick. Use a cookie cutter to cut out 10 disks, making sure the disks are slightly bigger than the tins or cases on your tray.
Then line the tins/tray with the pastry. Make sure to gently push the pastry into the corners.
From here, you have two options. You can either:
- Prick the pastry with a fork and then leave it in the fridge to chill for another 20 minutes, OR;
- you can blind bake them.
(Chris chose to blind bake them, a that’s just his preferred method!)
Bake the pastry for 12 minutes until golden. You can use a knife to trim off an excess pastry around the top. Remove the pastry tarts from the tin/tray and then leave them to cool on a rack.
Making the Chocolate filling
While the pastry cools, make the chocolate Ganache. Put the cream, chocolate, butter and sugar (if you need it to sweeten up the chocolate – as we were trying to be good, we left it out) into a heatproof bowl and place over a pan of boiling water. Stir it gently to mix it all until it is a smooth consistency.
Spoon the Ganache into the pastry cases once they are cool. Once filled, chill them in the fridge for another 20 minutes so that the chocolate sets.
And there you have it, 10 delicious mini chocolate tarts!
I hope you enjoy this recipe as much as we did! We ate our tarts with a bit of double cream on top (well, it was Christmas after all!) – yum yum! These are great as a little treat, and also if you are planning a small get together; show off those baking skills and make dessert!
Let me know in the comments below how you get on with trying this out, and any suggests as to what you would like to see Chris bake next!
Until next time,