I discovered The Double Chocolate Tartlet at the Belle Epoque in Knutsford, Cheshire, England. Not far from home at all so very little travelling required on this occasion. It's a lovely little chocolate dessert and I enjoyed it in the art nouveau style surroundings after a long walk through Tatton Park, a beautiful country estate complete with roaming deer.
David Mooney, chef and owner, recommends using no less than 70% dark chocolate and comments “This dish summarises everything that is good in the world… soft, warm, comforting and above all deeply chocolaty”. I have made this with both the Amedei 70% Tuscan Black couverture and also the Michel Cluizel 70% Tamarina and 72% minigrammes, all work great so it depends how much chocolate you have to hand at the time.
RECIPE INGREDIENTS: (12 Servings)
400g Dark Chocolate - at least 70% cocoa solids
400g Unsalted butter
12 Whole Eggs - Free Range
400g Unrefined Caster Sugar
180g Unbleached Plain Flour
350g Unbleached Plain Flour
50g Cocoa Powder
200g Unsalted Butter
150g Icing Sugar
2 Whole Eggs - Free Range
Method - For the filling
Melt the chocolate & butter together in a bain marie - do not let the bottom of the bowl touch the simmering water
Whisk together the eggs & sugar until light & creamy, then gently fold in the flour
Fold the egg & sugar mix into the chocolate
Combine all the pastry ingredients together & work into a smooth paste
Line 12, 5 inch tartlette tins with pastry
Pour in fillng & bake for 10 mins @180c
60 King Street
The Chocolate Traveller
I recommend the Valrhona cocoa powder and Michel Cluizel 72% dark chocolate minigrammes.