For anyone with a discerning palate, these morsels will be indulgence enough.
Ingredients
- 150g good-quality dark chocolate, chopped
- 300ml thickened cream
- 2 eggs, lightly whisked
- 2 tablespoons dark rum
- Brown sugar, to dust
Chocolate pastry
- 1 cup (150g) plain flour
- 1/3 cup (40g) almond meal
- 1/3 cup (60g) icing sugar mixture
- 1/4 cup (30g) cocoa powder
- 150g chilled butter, chopped
- 1 egg yolk
Method
- Step 1To make the chocolate pastry, place the flour, almond meal, icing sugar, cocoa and butter in the bowl of a food processor and process until the mixture resembles dry breadcrumbs. Add egg yolk and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and refrigerate for 30 minutes to rest.
- Step 2Preheat oven to 200°C. Divide dough into 8 even portions. Line eight 8cm fluted tart tins with removable bases with pastry. Trim the edges. Place in the fridge for 15 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 8-10 minutes or until pastry is cooked through. Remove from oven. Reduce heat to 150°C.
- Step 3Meanwhile, combine chocolate and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 10 minutes to cool slightly. Add eggs and rum; gently whisk until well combined. Pour into pastry cases. Bake for 15 minutes or until almost set. Remove from oven and set aside to cool. Place in the fridge to chill completely.
- Step 4Dust each tartlet with the brown sugar. Preheat the grill on medium. Place the tartlets on an oven tray. Place under preheated grill and cook for 1-2 minutes or until sugar caramelises. (Alternatively, use a brulee gun to caramelise the sugar). Serve immediately.
- High protein
- Low sodium
- Vegetarian
Nutrition
2268 kj
Energy
40g
Fat Total
23g
Saturated Fat
2g
Fibre
8g
Protein
155mg
Cholesterol
169.91mg
Sodium
19g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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