Dark Chocolate Tarts
If you love rich dark chocolate and love the idea of a chocolate filling topped with dark chocolate ganache sitting inside a chocolate pastry shell, then you will fall in love with these tarts. You could use this recipe to fill a round 24cm tart tin, or do as I did and fill 8 smaller tart tins, (with removable base) measuring 8cm (base) 10cm (top diameter). Honestly this recipe is so rich, that half of one of these tarts was more than enough to satisfy any chocolate craving, so maybe go smaller… or cut thin slices from a large one.
Pastry
- 250g plain flour
- 30g cocoa
- 125g sugar
- 150g butter
- 1 egg
- pinch salt
- 2 tablespoons milk
Filling
- 200g dark chocolate (70%) chopped
- 3/4 Cup (185ml) cream
- 1/2 Cup (125ml) milk
- 2 tablespoons dark brown sugar
- 2 eggs
- 100g peanuts, chopped roughly
Ganache
- 150g dark chocolate
- 2 tablespoons cream
Decoration
- orange zest
- pistachio nuts chopped finely
- purple sprinkle is edible sugar flower dust (optional)
- Beat flour and butter in mixer until it resembles fine breadcrumbs & add cocoa.
- Add egg and milk. Process until dough comes together. Turn onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 30 minutes to rest.
- Roll out pastry dough and line each tart tin with pastry. Trim excess, and place in freezer for 15 minutes.
- Preheat oven to 180°C. Cover pastry bases with a square of baking paper & fill with ceramic pastry weights. Bake for 15 minutes. Remove paper and weights. Bake for a further 10 minutes. Remove from oven. Reduce oven to 160°C.
- Place chocolate, cream, milk and sugar in a saucepan over low heat. Cook, stirring, until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly. Whisk in eggs until well combined.
- Divide roughly chopped peanuts between each pastry shell, covering the base. Pour chocolate filling into pastry case, (covering peanuts) and bake for 20 – 30min. (until filling is set).
- Make the ganache. Combine chocolate and cream in a small saucepan over low heat, stirring until the chocolate melts, then remove from heat. Cool ganache to room temperature, then spread over each tart.
- Decorate by sprinkling pistachio and orange zest on top.
