Chocolate Tarts

I made these a while back for the office, and just came across the pictures that were taken of them. These were so rich, so decadent, that you can really only eat half of one.

I used the recipe here for these - minus the blood orange, and made into mini-tarts. I prefer to use grams in recipes whenever possible, since I find it more accurate. My cheapo $5 kitchen scale changed the way I bake!

This pastry melts in your mouth so perfectly, it's fantastic. Three people at the office asked for the recipe -- always a good indicator of tastyness!


The Shells:

125 g plain flour
125 g unsalted & chilled butter
60 ml sour cream

Chop all the butter into 1"cubes. Weigh flour and put into bowl. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream.
Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tins.
Blind bake at 200C for 12 minutes. Remove the foil and weights and bake for a further 5 minutes.





Ganache Filling:

250 g dark chocolate
250 g pure thickened cream
10 g unsalted butter

Boil cream in saucepan. Once boiled pour over the chocolate to melt. Put aside for 3 minutes before stirring. Add butter to the chocolate / cream mix while still warm. Pour chocolate into pre-baked tart case and refrigerate overnight.

These are dead-easy for the result. I highly recommend them.