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Baked chocolate tarts with berries
Ingredients
For the pastry
- 200g plain flour
- 100g unsalted butter
- 50g icing sugar
- 1 heaped tbsp cocoa powder
- 1 egg yolk to bind
For the chocolate filling
- 280ml double cream
- 100ml milk
- 30g caster sugar
- 180g dark chocolate, broken into pieces
- 1 large egg, beaten
- 1 tot brandy or rum
- You will also need fresh berries and icing sugar to decorate
Method
Prepare the chocolate pastry using the rubbing–in method. Chill for 30 minutes to firm up before using to line 4 small 9cm tart tins. Prepare the filling by placing the cream, milk and sugar in a small saucepan and bring almost to the bowl. Quickly remove off the heat and add the alcohol and chocolate to the pan, whisking constantly till it has melted. Next, add the beaten egg and whisk vigorously. Pour the chocolate custard into the prepared tart cases and bake in the oven at 180`c for 20 minutes. Remove from the oven and allow to cool completely before decorating with fresh berries and a dusting of icing sugar
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