Chocolate Pastry:
200g unsalted butter, slightly softened
170g caster sugar
300g sifted plain flour
60g cocoa powder
2 eggs beaten
Method:
In a food processor or mixer, mix together the butter and sugar until pale and creamy
Sift in the flour and cocoa
Beat in the eggs to make a soft dough
Flatten into two discs and wrap each in cling film
Put in the fridge to rest for about an hour
It is easiest to roll out the chocolate pastry and cut it out with a round cutter (the right size for your tartlet tins). Or, if you prefer tiny tartlets, you can use a mince pie sized cutter and a mince pie tin instead.
Line the pastry with baking paper and baking beans, and bake blind for about 15 mins in a pre-heated oven (180c). Then remove the baking paper and beans, and bake for another 5 mins.
Leave to cool
Milk Chocolate Ganache:
5 floz of double cream
1 level tablespoon of caster sugar
Tiny pinch of salt
2 oz unsalted butter, softened
227g Green & Black’s milk chocolate cooking chocolate
50ml milk
Method:
Place double cream, sugar and salt in a pan and bring to the boil
As soon as the mixture has boiled, remove from the heat and add the butter and chocolate
Stir until completely melted
Allow the mixture to cool slightly, and then stir in the cold milk until smooth and shiny
Pour into cooled pastry shells
Shake to even out
Cool at room temperature for 1-2 hours
Hokey Pokey:
2.5 oz caster sugar
2 tablespoons golden syrup
Method:
Place the sugar and syrup together in a pan
Bring the mixture to the boil, and continue to boil for approx 2 and a half mins (if it starts to smell burnt, or it darkens, you may have to start again!)
Remove from the heat
Stir in 1 teaspoon of bicarbonate of soda
Pour onto greaseproof paper
Cool until hard (not in the fridge)
Put another piece of greaseproof paper on top of the mixture and bash into pieces with a rolling pin
Just before serving, scatter the hokey pokey on top of the tartlets – don’t be tempted to put it on too soon because it will start to dissolve into the ganache and lose its crunchiness.
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