-
Bitter Sweet Chocolate Tarts
0
Bitter Sweet Chocolate Tartlets Recipe Type: DessertIngredients- Tart cases
- 4 packet of Ginger-nut Biscuits
- Filling
- 650g Dark Chocolate, chopped
- 165g Unsalted Butter, chopped
- 2 Eggs
- 3 Egg yolks
- 50g Caster Sugar
Instructions- Pre-heat oven 220C
For tart cases:- Using a patty-cake tray, place a single ginger-nut biscuit on each patty-cake hole, then place in oven for 3-5min until just tender (BE CAREFUL NOT TO BURN).
- Then using a dessert spoon push the biscuit into the patty-cake hole to form a slight curve; then place tartlet shells on a baking tray until ready to add the filling. Repeat process.
- NOTE: If you do not have a patty-cake tray you can use two dessert spoons and simply bend the Ginger-nut biscuit between the two spoons to create a slight curve.
- For filling: Chop chocolate into 1cm pieces, then melt chocolate and butter in a bowl over simmering water.
- Then whisk eggs, egg yolks and sugar until pale and creamy and fold in slightly cooled chocolate mixture.
To create tarts:- Turn oven down to 130C
- Add a spoonful of the filling mixture to the tart shell and cook for 10 minutes. Filling should be beginning to set around edges, but still slightly wobbly in the centre.
Notes- This recipe is always a HUGE hit and is very, very easy to make and can be made ahead
- Cooked tarts can be stored in the fridge for several days
- It is easier to make all of the cases first and then the filling
- The filling can also be used to make one large tart, simple fill a sweet crust pie shell and cook as per instructions