Dark chocolate tartlets
- 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
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.