- Tried & Tasted -

Sunday, 25 May 2014

Chocolate Tartlets



Recently, I got myself some small tart molds, planning to make some tarts. There are so many kinds of tarts to make, such as egg tarts, fruit tarts, jam tarts and many more. So I searched on the internet and decided to make this chocolate tart. It was a very good choice. My photography skill did not do the tart justice. The pictures taken by the original blog will make you drool.


It looked very presentable and it tasted so... good. The filling was very rich and velvety (quoting my daughter) and best of all, it was not very sweet.I personally used 80% cacao solid chocolate.

Chocolate Tartlets (makes 16 - 7cm diameter tarts)
adapted from Dough Puncher!
Tart shells
297g digestive biscuits (abt 19 pieces)
45g butter, melted
35g sugar
1/8 tsp salt

Directions:
  1. Place digestive biscuits in a plastic bag and use a rolling pin to roll over the biscuit gently to crush them. Or in a food processor, finely ground them.
  2. Pour the crushed biscuits into a mixing bowl and combine the remaining ingredients into the bowl and mix. The mixture should resembles wet sand. 
  3. Fill the tart shell with a tablespoonful of the biscuit mixture. And press the mixture firmly into the base and slowly up the side of the mold.
  4. Preheat oven to 180 degrees Celsius, bake for 9 min and set aside to cool.

Resembles wet sand



One tablespoon of biscuit mixture


Ready for baking





Chocolate filling
200ml heavy cream 
150g dark chocolate (70% cacao solid) / semi sweet chocolate (if you prefer sweeter chocolate), cut into small pieces
1 egg
1 tsp vanilla

Directions:
  1. Place chopped chocolate/ chocolate chip into a heat proof bowl.
  2. Heat up cream to almost boiling, do not let the cream comes to a full boil as it will boil over the pot. You should be able to see small bubbles forming on surface of cream.
  3. Pour the hot cream over the chocolate and let the mixture sit for 3 min so that the heat will melt the chocolate. Stir the mixture with a wire whisk or a fork after 3 min. And let it cool as you stir.
  4. Mix in the egg and vanilla.
  5. Pour the chocolate mixture into a pouring cup so that it will be easier to fill the tart shells.
  6. Fill the tart almost to the top.
  7. In a preheated oven of 170 degrees Celsius, bake for 9 min. The center of the tart should still be wobbly when they are removed from the oven.
Let hot cream sit with the chocolate in the mixing bowl for 3 min


After 3 min stir with a whisk and this will be what you get after all the chocolate have melted


Pour the chocolate mixture into a pouring cup so that it is easier to fill the tart shells


After baking. You can see the wobbly centers of the tarts. It will set completely as the residual heat will cook the center through




Chocolate Glaze (optional) 
2 Tbsp heavy whipping cream/evaporated milk 
49g bittersweet or semisweet chocolate (same as in filling)
1 tsp corn syrup/golden syrup
1 Tbsp water

Directions:

Either in the microwave or in a small saucepan, bring the 2 tablespoons cream to a boil, remove from heat. Pour over chocolate. Whisk to combine. Then, whisk in corn syrup/golden syrup and water. Pour onto tart, tilting around to spread the glaze evenly. Let set 1 hour. Serve. 


After adding the glaze to the top of the tart


That is how the inside of the tart looked like after sitting in the fridge for 2 hours. Yum....







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