RECIPE INGREDIENTS (6 Tartlets)
100g Butter - unsalted
100g Chocolate - good quality cooking chocolate (See my recommendation)
100g Sugar
60g Flour
3 Eggs
Line 6 x 4 inch non-stick tart moulds with a thin layer of sweet pastry
Cover the base of the pastry with grease proof paper and fill it with dried beans, rice or ceramic baking beans. This is to support the sides of the pastry until they are cooked and to prevent the base from bubbling up
In a pre-heated oven place the tart moulds in the top third of the oven and blind bake on 200 degrees C until the sides of the pastry cases are cooked. Remove the beans and paper and continue to cook until the bases are done
Melt the chocolate with the butter in a bain-marie
In a machine or with a hand whisk, beat the eggs & sugar until white
Sieve the flour onto the egg mix and fold in until all the flour is mixed in
Mix in the melted chocolate & butter
Pour the mix into the baked cases & cook in the oven at 180 degrees C for 7-8 mins (the chocolate mix should be soft in the middle)
To Serve
Serve with a good white chocolate ice-cream of your choice and drizzle a dark chocolate sauce over the ice-cream. If you have an ice-cream maker follow the recipe below.
White Chocolate Ice-cream
To make 2 litres of ice-cream
9 Egg Yolks
225g Sugar
900ml Milk
450ml Double Cream
9 tbsp Glucose
400g White Chocolate (See my recommendation)
Whisk the yolks together with the sugar until white
Melt the chocolate in an bain-marie
Gently boil the milk and cream
Pour the boiled milk onto the egg mixture and put back into the pan and cook out for 5 minutes stirring constantly
Pass through a fine sieve or chinois
Add the melted chocolate and glucose
Cool and churn in an ice cream machine
Orestone Manor
Rockhouse Lane
Maidencombe
Torquay
Devon
TQ1 4SX
England
The Chocolate Traveller recommends;
Michel Cluizel Noir de cacao, 72% dark chocolate bar