With Valentine’s Day around the corner, it is only fitting that I share a decadent chocolate inspired recipe that is the perfect dessert if you’re looking to impress.
Valentine’s Day has never meant much to me over the years – and no I am not just saying that to justify the lack of Valentines cards and gifts received. No doubt it has become a gimmicky day where it is okay for the price of roses to sky rocket by 200% or where restaurants get so full that you’re literally sat on the same table with another couple, listening to all the sweet nothings the man is whispering to his lady. Cue gag reflex.
Nope, celebrating Valentine’s Day in public is definitely not my thing. If I had to, I’d rather spend it in the comforts of my own home, with a lovely home cooked meal, with my (or rather his) choice of music (because Westlife is just plain cheesy) and a bottle of wine that doesn’t cost an arm and a leg.
Yes I am cheap sometimes but you have to admit that sounds way more appealing than being stuck in an overcrowded restaurant with 50 other couples all under the pretense of being romantic.
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| Chocolate shortcrust pastry |
Anyway back to main point - double chocolate tartlettes. Smooth creamy ganache surrounded by crumbly chocolate shortcrust pastry and topped with cocoa powder and lime zest, for a slight tang which cuts right through the richness of the chocolate. It takes a bit of preparation and waiting time but the end result is so worth it!
So what are you doing this Valentines?
Double Chocolate Tartlettes
Chocolate Shortcrust Pastry
From Pastry Cook book
Makes about 300g or sufficient for 8 tartlettes (3 inches in diameter)
Ingredients
115g plain flour
25g icing sugar
25g cocoa powder
75g chilled butter, diced
2 eggs
¼ tsp vanilla extract
Method
- Sift the flour, icing sugar and cocoa powder into a mixing bowl. Rub butter into flour until the mixture resembles breadcrumbs.
- Mix eggs with the vanilla extract and add to dry ingredients. Mix into the dough using a round-bladed knife.
- Knead dough on a lightly floured surface until smooth.
- Form into a ball and wrap in cling film and chill for 20-30 minutes before using.
- Roll out the pastry lightly and evenly until it is about 3mm thick.
- Line the tartelette tins and refridgerate for another 60 minutes to minimise shrinkage.
- Line the pastry case with baking parchment and fill it with baking beans/rice/lentils to stop pastry from rising.
- Blind bake the tarts at 200°C for 6-8 minutes then remove the parchment paper and baking beans and bake for a further 7-10 minutes.
- Allow to cool before filling.
Chocolate Filling
Ingredients
160 ml double cream
1 tbsp caster sugar
Pinch of salt
60g butter, softened
230g dark chocolate, broken into pieces
50ml cold milk
Cocoa powder for dusting
Lime zest for decoration
Method
- Place double cream, sugar and pinch of salt in a pan and bring to a boil. As soon as mixture has boiled, remove from heat and add in butter and chocolate.
- Stir until it has melted completely. Allow mixture to cool slightly, stirring in milk until smooth and shiny. Allow to cool down a little bit more.
- Sometimes the mixture might look like it’s split, just add a little more milk and whisk until smooth.
- Pour mixture into pastry shells and leave to cool for around 2 hours.
- Dust with cocoa powder and decorate sides with lime zest.
- Filling should be smooth and should cut like butter.