Chocolate Hokey Pokey Tartlets

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.