MINI CHOCOLATE TARTS/ TAT CHOCOLATE MINI

I have a sudden craving for chocolate and decided to make these little tarts. I found the recipes in gracesweetlife.com.  The original recipe was from Jamie Oliver Food Revolution book and the recipe calls for cocoa powder in the tarts shell mixture. The original tart was chocolate in color however I made a slight tweak here by omitting cocoa power for the crust and as for topping...I don't have much choice here...it's difficult to get blackberries so I used sugar beads. This mini tarts are lovely...really crunchy and lots of chocolate flavour. Perfect for tea and functions.

Chocolate Shortcrust Pastry

(adapted from Jamie Oliver, Jamie’s Food Revolution and inspired bygracessweetlife.com 

• 250 g cold unsalted butter, cut into small cubes
• 2 large eggs, preferably free-range or organic, beaten
• 40 ml of milk
• 500 g all-purpose flour, sifted, plus extra for dusting
• 100 g confectioners’ sugar, 
• pinch of salt
• zest of 1 lemon

1. Cut your cold butter into small cubes, place in fridge to keep cold while you assemble the other ingredients.
2. Crack your eggs into a bowl with half of the milk and beat together with a fork, refrigerate until ready to use (keep the other half of the milk refrigerated as well).
3. Sift the flour, confectioners’ sugar,  and the salt in the bowl of a food processor.
4. Add butter and lemon zest to flour mixture.
5. Pulse until the flour mixture resembles a fine crumble.
6. With processor running, drizzle in the egg mixture, dough should come together.  (If dough is still crumbly add the reserved milk a little at a time.)
7. Divide dough in half, wrap each in plastic.  Refrigerate until cold, about 30 minutes.

Chocolate Hazelnut Tart

Makes 12 3 1/2 inch tarts

• 2-3 1/2 ounce bars of good-quality bittersweet chocolate (minimum 60% cocoa solids), or 1 1/4 cups chips
• 1 1/4 cups heavy cream
• 2 heaped tablespoons superfine sugar
• 2 tablespoons unsalted butter
• sea salt
• sugar beads.

To make pastry cases:

1. Preheat oven to 350° F.
2. Dust a clean work surface and your rolling pin with flour.
3. Roll the pastry out to just under 1/2 inch thick, dusting with flour as you go.
4. Cut circles a little larger than your tart tin.  Lay pastry circle over mold and carefully fit the pastry in the tart tin.  Repeat until all of the tart tins are fitted with pastry.
5. Using a fork, prick all over the base of each tart and place on a baking sheet.
6. Pop them into the freezer and chill until hard.
7. Place in the preheated oven and blind bake for 15 minutes.
8. Let cool on wire rack for 5 minutes, remove pastry from tins and continue to cool.

To make the Chocolate filling:

1. Cut up you chocolate.
2. Put the cream and sugar into a medium-sized saucepan and simmer on low heat for about 5 minutes.
3. Remove from heat and add the chocolate and butter.
4. Add a pinch of salt and stir slowly until the chocolate and butter have melted.
5. Pour over the melted chocolate, sprinkle the chocolate beats
6. Cool and then refrigerate for 20 minutes before serving.

Tekak ni kalau dah biasa ajar makan benda-benda yang manis dah jadi habit pula...lepas makan sambil menonton pasti nak yang manis. Ini permintaan anak lelaki saya...kalau chocolate cake tu dah selalu sangat jadi dia minta chocolate tart. Saya pernah membuat chocolate tarts ni masa Raya tahun lalu tetapi saya gunakan resipi lain dan gunakan acuan tart nenas. Tetapi kali ini saya gunakan method tart shell....guna acuan fruit tarts atau cheese tart. Resipi asal dari Jamie Oliver diolah oleh gracesweetlife. Resipi asal  kulitnya berwarna chocolate kerana dimasukan 2 sudu besar serbuk koko...tetapi tak masukkan koko takut gelap sangat jadi saya gunakan warna asal, Sedap tarts ini...kalau yang suka cheese tart cuba yang ini pula...for sure very chocolaty dan rapuh.

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