When I made the lemon meringue tarlets, I made enough tart cases to accomodate these dark chocolate tartlets, also form the Ottolenghi cookbook. With the cases ready and waiting, these were very quick to prepare. Making the chocolate filling took under 10 minutes. The recipe is below (see the lemon meringue tart post for the pastry) and produces a rich, creamy and gooey chocolate filling. I had some leftover even, and used it to dip apple slices.. mmm. You can see my shamefully uneven pastry in the photo of the filling - I really need to get a round mould for cutting pastry.
 |
| Before... |
 |
| ... and after. Firm, but with a slight ooze. Lovely. |
Dark chocolate filling
150g dark chocolate, broken up
100g unsalted butter, diced
1 egg
1 egg yolk
30g caster sugar
6 pre-baked tartlet cases (baked 5 min less than suggested and left in their tins)
cocoa powder for dusting
1. Preheat the oven to 170C. Put the chocolate and butter in a bowl, set it over a pan of summerng water and leave to melt. Whist the egg and yolk with the sugar until thick and pale yellow, then fold this into the melted chocolate.
2. Fill each case with the chocolate mix; it should reach right up to the rim. Place in the oven and bake for 5 minutes. Cool a little, then remove the tartlets from their tins and allow them to cool down completely.
3. Lightly dust with cocoa powder and serve at room temperature.
No comments:
Post a Comment