I’ve had a weird relationship with tarts ever since I laid my hands on them. The first time I attempted to make one for a birthday turned out to be a flop. The second time I attempted them was for a pre-order, and was too sweet a combo. The third time I made them was for an order of 50 peach+strawberry tartlets which turned out to be a success. My only gripe? I didn’t have the time to take photos of them, let alone taste them.
And so I concluded that maybe Lady Luck would be on my side if I went back to my chocoholic roots, and not plunge headlong into the unfamiliar non-chocolate realm. With that, chocolate tartlets it was for today’s menu!
Truth be told, I don’t think I had ever had a chocolate tart in my life. One without cream cheese filling, or any other cheese-related ingredients. Either I was really hungry, really yearning for a taste of them tarts, or simply needed to quench my chocolate fix;– whichever it was, these chocolate tartlets had me downing two consecutively. *rubs tummy*
So yes, this is definitely a keeper, and I foresee myself making more of this for gatherings and such. I made the buttery tart shell thicker this time round just to balance the sweetness of the chocolate filling.
Tart shells
250g butter
100g caster sugar
1 egg
500g plain flour
- Cream butter + sugar until ivory.
- Add in egg, and continue to beat.
- Fold in flour until it becomes a dough.
- Line tart tins and bake 175C for 15-20mins.
Chocolate filling
1 cup cream
2 tbsp sugar
8 ounces chocolate
1 egg
- Heat cream + sugar until simmer.
- Pour over chocolate & whisk.
- Whisk egg into chocolate mixture.
- Pour into tart shells.
