Chocolate-tarts

Dark chocolate tartlets

Rich and indulgent, these treats have a ganache topping and salted caramel drizzle

By , 25 June 2018

(8 votes)

Dark chocolate tartlets
  • Cook: 45 Mins
    Plus cooling

  • Serves: 10

  • Price: 54p per serving

Nutritional Info
Each 86g serving contains
  • Energy

    1616KJ

    386KCAL

    19%
  • Fat

    25.8g

    high

    37%
  • Saturates

    12.9g

    high

    65%
  • Sugars

    22.4g

    high

    25%
  • Salt

    0.26g

    low

    4%
of your reference intake.
Typical energy values per 100g: 1879kJ/449kcal.
Ingredients
  • 200g light digestive biscuits
  • 50g toasted flaked almonds
  • 80g unsalted butter, melted, plus extra for greasing
  • 2 x 100g Extra Special Dark Chocolate (70%), chopped
  • 2 medium egg whites
  • 50g caster sugar
  • ½tsp vanilla extract
  • 200ml whipping cream
  • 1tbsp Extra Special Salted Caramel Sauce
Method
  • To make the bases, blitz the biscuits into fine crumbs in a processor, and add the almonds for the final few pulses. Mix with the butter.

  • Brush 10 loose-bottomed 6cm fluted tart tins with the extra melted butter and line the base of each one with a circle of baking paper.

  • Spoon the biscuit mixture into the tins, pressing into the base and up the sides. Chill for 30 mins or until set.

  • Melt 125g of the chocolate in a glass bowl over a pan of simmering water. Remove the bowl and allow the melted chocolate to cool slightly, but keep the pan of water on the heat.

  • Put the egg whites and sugar in a heatproof mixing bowl and set over the pan. Whisk for 4 mins until thick and glossy, then take off the heat and whisk for 1 min.

  • In another bowl, add the vanilla to 125ml of the cream and whisk into soft peaks. Fold into the egg whites with the melted chocolate.

  • Add 1tbsp of the mixture to each tart and spread to level, leaving 1⁄2cm of space at the top. Chill for 30 mins.

  • For the ganache, put the remaining chocolate in a glass bowl. Gently heat the remaining cream in a pan until steaming, pour into the bowl, leave for 2 mins, then stir together. Cool for 10 mins, then spoon 1tbsp on each tart. Leave to set.

  • Drizzle each tart with the caramel sauce to finish.