These tarts are gloriously rich and satisfying. I’ve used puff pastry for a change, but by all means use shortcrust if you prefer.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 200g dark chocolate
- 140mL cream
- 2 sheets puff pastry
- 1 punnet raspberries
- Mint leaves, to garnish
- Whipped cream, to serve
Method
- Preheat oven to 180°C.
- Place chocolate and cream in small saucepan over low heat until chocolate melted. Stir well to combine into thick glossy chocolate ganache. Set aside to cool.
- Lay pastry on flat surface, place tart tins on top and cut out a disc 2cm bigger than tin.
- Place pastry in tins and push into edges. Pierce bases with fork, cover pastry with baking paper and add pastry weights or rice.
- Blind-bake for 10 mins, remove weights and paper, return to oven until golden. Set aside to cool.
- Once pastry and ganache are cool, spoon ganache into each pastry case, top with raspberries and mint leaves, and serve with whipped cream.
- Tip: Because these tarts are so rich you could also make them in smaller tins. Even a mini muffin pan will work.
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