I love chocolate tarts…almost (but not quite) as much as lemon tarts. Out of sheer caution, I made only two of these tarts (and as I predicted, I ate both of them…instead of dinner….with wine of course….all the food groups!!)
These are a super easy dessert to make and sure do taste amazing!! The best thing is, you only need a few ingredients to make them!!
I used frozen puff pastry, but you could also make these with a biscuit base if you want a no-bake option.
Ingredients:
- Frozen puff pastry
- 200 mls thickened cream
- 200 grams dark chocolate melts
- 1 table spoon espresso coffee (disolved)
- 2 tablespoons of icing sugar
Method:
- Pre-heat oven to 180 degrees celcius
- Grease four mini tart pans
- Press puff pastry into tart pans and trim edges
- Use pastry beads to weight puff pastry to prevent it rising – bake pastry for 15 minutes, then remove from oven,
- Remove pastry weights, and bake for an additional 10 minutes or until golden
- Allow tart shells to cool
- Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the coffee and fold in the icing sugar
- Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set (as you can tell from my photos, I was so eager to photograph, then subsequently eat my chocolate tarts, that I didn’t wait the full 2 hours for them to set).
Serve with all the trimmings – shaved chocolate, cream and strawberries! I suggest a 50:50 cream to tart ratio!!
