Wednesday, 16 December 2009

Dark chocolate tartlets

Photo by Ed.

I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful.

320g dark chocolate, (at least 60% cocoa but I actually don't recommend more than 80%)
500ml cream
4 egg yolks
2 whole eggs
1/4 cup sugar
gold leaf to decorate

Combine chopped bittersweet chocolate and cream in a heavy saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat and allow to cool a little.

In a separate bowl, whisk the egg yolks, egg & sugar. Very gradually whisk chocolate mixture into the egg mixture until smooth and blended.

Pour chocolate filling into crust, sprinkle with gold leaf, and bake at 180 degrees until set (about 15-20 minutes for a single large shell, or 5-10 for small shells).

6 comments:

Dawn said...

these look both beautiful and an approachable size. very nice. I want to eat one.

Anonymous said...

thanks! - terry

Cynthia said...

Merry Christmas dearest Kirel!

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tinykitchengirl said...

These look great and would actually like to try making these -- Did you pre-bake the pastry shells or did you bake everything all at once?

Kiriel du Papillon said...

The pastry shells were pre-baked. I had better things to do than make a hundred of those, so I freely admit I bought them!