food by day

There are so many nice things about this time of year, whether it’s the evenings being brighter or the sun attempting to shine through and tempt us into shorts.  Though of course, we have just had easter past.

Therefore, no doubt people have indulged with a gluttony of chocolate based goodies.  I’m no different, and I thought I’d share some chocolate tarts I made:

Freshly decorated chocolate tarts

Chocolate Tarts (x5)

For the shortcrust pastry (~400g):

• 200g of sifted plain flour,
• 100g of diced butter
• dash of salt
• 1 beaten egg

You can of course buy in the pastry, but it’s simple enough to make (even by hand).  Combine the dry ingredients, and rub together, till you end up with flaky breadcrumb style texture.  Add the egg slowly, just enough to bind the mixture together.  Place the mixture on a work surface, bring into a ball and squish down to 2/3cm high.  Wrap it up in clingfilm and leave it in the fridge for 30mins before use.

Once chilled, roll out and line the pastry tins and blake bind for 12-15 mins, at 180C.

Chocolate Filling

• 200g of melted dark chocolate (you can use plain for a lighter tart)
• 50g flour
• 4 eggs
• 75g butter
• 100g golden caster sugar

Mix all the ingredients together (set aside a small portion of melted chocolate for decoration).  Fill the tart cases with the mixture, bake for 5-8 minutes till set.

Decorate off with the cocoa and melted chocolate in any dazzling design.

Sit back enjoy, and share with those around you.  Be careful, they are devilishy tasty.