Chocolate Cardamom Tarts
These are pretty much solid chocolate with a few other ingredients thrown in so I imagine that anyone you were to make these for would love you very, very much for it.
This recipe makes 15 tarts.
Ingredients: (Ounce to Gram Conversion Chart)
6oz Plain Flour
1tbsp Cocoa Powder
3oz Icing Sugar
½ tsp Salt
5oz Butter (soften in the microwave, full power for 8-10 seconds)
300ml Double Cream
12 Cardamom Pods
7oz Dark Chocolate (chopped into rough chunks)
2oz White Chocolate (chopped into rough chunks)
Sieve the flour, cocoa powder, icing sugar and salt into a large mixing bowl and whisk together with a hand whisk to evenly mix the ingredients. Cut 3oz of the butter into cubes and add to the flour mixture. Rub the butter into the flour using your fingertips to make fine “breadcrumbs”.
Add the yolk of the egg (discard the white) and then gradually add some chilled water. Bring the “breadcrumbs” together into a dough with the liquid. Add just enough liquid to bring all the crumbs together into the dough.
Chill the dough in the fridge for 1 hour.
Grease a tart tray or muffin tray depending on how deep you want the tarts to be. Cut out one circle of baking paper for each greased well in the tray. The circle needs to be big enough to fully line the entire well (mine were 14cm, 5 ¼ inch in diameter). Cut the paper at north, east, south and west about 6cm in. This will make lining the pastry cases easier and smoother.
Take the pastry out of the fridge and roll it out with a rolling pin on a lightly floured work surface. Roll the pasty a couple of times and then flip it over, turn it 90o and dust with flour. Repeat this until the pastry is about 1cm thick. Gather the pastry back up into a ball and roll out again. Try to get the pastry about 3-4mm thick.
Use a cookie cutter or knife to cut out circles of pastry and gently press them into the wells of the greased tray. My cookie cutter is 8 ½ cm, 3 ½ inch in diameter; 10cm is probably the perfect diameter for the circles.
Put the pastry cases in the fridge for 30mins.
Pre-heat the oven to 180oC (350oF, Gas Mark 4).
Take the pastry out of the fridge, prick the bases with a fork and line with the circles of baking paper and ceramic baking beans in preparation for blind-baking the pastry.
Bake the pastry for 15mins and then take out of the oven. Remove the beans and paper and reduce the oven temperature to 160oC (325oF, Gas Mark 3). Bake the pastry for a further 5mins to fully cook the pastry. Take the pastry out and allow to cool before transferring to a wire cooling rack.
Crush the cardamom pods and scrape out all of the seeds.
In a medium size pan on a medium heat, place the cream and cardamom seeds and bring the liquid to the boil. Once it reaches boiling point, take it off the heat and add 2oz of butter and the dark chocolate; stir until all of the chocolate has melted.
Place a small glass bowl over a small pan of water on a low heat and melt the white chocolate in the bowl.
Once the pastry cases are cool, pour in the dark chocolate filling and fill up the cases. Drizzle the white chocolate over the top and then place the tarts in the fridge to set.