Chocolate Cream:
- 200g Cadbury white chocolate baking block, chopped
- 300ml ctn thickened cream
- 2 eggs, lightly whisked
- 1/2 teaspoon vanilla extract
- Mixed berries, to serve
- 125g butter, chilled and chopped
- 1 cup (150g) plain flour
- 1/3 cup (40g) almond meal
- 1/3 cup (60g) icing sugar mixture
- 1/4 cup (30g) Cadbury Bournville cocoa
- 1 egg yolk
Method:
1) To make the chocolate pastry, place
the flour, butter, almond meal, icing sugar and cocoa in the bowl of a
food processor and process until mixture resembles breadcrumbs. Add the
egg yolk and process until dough comes together. Turn onto a lightly
floured surface and shape into a disc. Cover with plastic wrap and place
in the fridge for 15 minutes to rest.
2) Preheat oven to 200°C. Divide dough
into 8 portions. Line eight 8cm fluted tart tins with removable bases
with pastry. Place in the fridge for 30 minutes to rest. Line with
baking paper and fill with pastry weights or dried beans. Bake for 10
minutes. Remove paper and pastry weights and bake for a further 10
minutes or until pastry is cooked through. Remove from oven. Reduce
temperature to 150°C.
3) Meanwhile, combine the white chocolate and cream in a saucepan over low
heat. Cooking, stirring, for 5 minutes or until chocolate melts and
mixture is smooth. Remove from heat and set aside to cool.
4) Add the eggs and vanilla to the
chocolate mixture and gently whisk to combine. Pour evenly among the
pastry cases. Bake in oven for 15-20 minutes or until just set. Remove
from oven and place in the fridge for 1 hour to chill.
5) Place the tartlets on serving plates. Top with mixed berries to serve.
I hope you enjoy these Tarts as much as I did!
