By MAY LIN TYE.

 

Valentine’s Day is the perfect opportunity to make a romantic dinner for your loved one, and this bittersweet, rich chocolate tart makes the ideal dessert. Best of all, you only need to buy four ingredients! I decorated these tarts with dried rose petals, but you could also use fresh (and pesticide-free) edible flowers such as violas, pansies or lavender.

 

Shortcrust Pastry:

If you don’t want to make pastry, skip this and use store-bought sweet short pastry instead – just blind-bake it as outlined in this recipe.

  • 200g flour
  • 100g butter, chopped into small pieces
  • Cold water

Rub the butter into the flour by using your fingertips to squash the pieces of butter into the flour. Do this until the mixture looks like fine breadcrumbs.

Add cold water, starting with one tablespoon, and knead until the pastry comes together smoothly.

Wrap up the pastry in cling film and leave in the fridge to rest for around 30 minutes.

Preheat the oven to 180°C. Grease four individual/mini tart tins (12cm diameter).

Divide the pastry into four and roll out onto a clean surface dusted with flour. Line the four tart tins with the pastry.

Blind-bake (pre-bake) the tart shells. To do this, first prick the base of the pastry with a fork to prevent air bubbles. Line the pastry with a small square of baking paper and fill with pie weights – if you don’t have any, use uncooked rice or dry beans.

Bake the tart shells for around 10 to 15 minutes. Remove the pie weights, then continue baking for another 10-15 minutes or until golden brown.

Remove from the oven and leave to cool.

 

Chocolate Ganache Filling:

  • 200g chocolate, broken up into small pieces (use good quality chocolate – around 70% cocoa)
  • 200ml cream

Bring cream to the boil in a small saucepan, over medium heat.

Pour the hot cream over the chocolate and leave to melt for a couple of minutes.

Stir until the chocolate has melted and the mixture is smooth and shiny.

Divide the ganache between the four tart shells. Smooth the tops, and place in the fridge to set for at least half an hour.

Decorate with dried rose petals and serve.

 

Makes four individual/mini tarts

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