I do apologise for the long delay between posts, I have been doing a bit of experimenting in the kitchen of late, as well as working hard at my new job!
My wonderful friends and I had a pool party yesterday and, as designated dessert maker, I adapted a recipe I’ve made a couple of times before.
I love chocolate tarts and they are a pretty regular fixture on my special occasion dessert list. I originally made this recipe as a large tart but have found it easier to serve and that the filling sets more quickly in individual tart form. The fact that they look super cute is just a bonus! The recipe is easily adapted to be gluten free by simply exchanging the flours for gluten free alternatives.
The tart case is a chewy, nutty adaptation of the base I use for my salted caramel slice, and goes beautifully with the rich chocolate-liquer filling. I topped each tart with a candied pecan, not the prettiest decoration, but they add a nice bit of extra crunch and nuttiness.These were a real hit and tasted great accompanied by some fresh berries and ice cream.
I always have music on at home, especially when I’m baking. My soundtrack for recipe was Paul McCartney and Wings’ album Red Rose Speedway. I had to have a bit of fun with the sleeve, it fit too well.
As Paul says, ‘Get On The Right Thing’ – give these tarts a go!
You will need:
Hazelnut tart cases:
- 125g unsalted butter, melted
- 1 cup (100g) hazelnut meal
- 1/4 cup self raising flour, sifted
- 3/4 cup plain flour
- pinch of sea salt
- 1 cup firmly packed brown sugar
- 200g good quality dark chocolate, chopped
- 1 tsp vanilla essence
- 300ml thickened cream
- 2 tbsp Baileys Irish Cream Liquer
Candied pecans (if desired- plain pecans or hazelnuts will also work on top!):
- 1/4 cup pecans
- 1/4 cup caster sugar
- 2 tbsp water
- 1 tsp vanilla essence
1. Preheat oven to 180ºC and line a 12 hole muffin tin with rectangular strips of baking paper, with one end sticking over the edge of the cup (this means the cups stay well-shaped- no paper folds sticking in, and are easy to remove).
2. Mix butter, hazelnut meal, flours, brown sugar and salt in a large mixing bowl until well combined.
3. Press balls of mixture into prepared tin, making the base reasonably thick and pressing up the sides, trying to keep the sides even and not too bulky- you need room for the filling after all!
4. Bake for around 15 minutes or until nicely browned. They should have puffed up a little bit in the centre at this point, and I use the back of a rounded measuring spoon to gently press the sides of the still-hot cases and make a nice rounded bowl for the chocolate filling to come. Let cool completely before filling.
5. I made the candied pecans while my tart cases were cooling. If you would like some to top your tarts (or just to eat on their own), simply stir the sugar, water and vanilla in a small saucepan over medium-high heat until the sugar is dissolved.
Add the nuts and stir until the mixture starts to turn golden and bubble, keep stirring for a couple of minutes to make sure they are all well coated and then carefully turn out onto a piece of baking paper to cool.
6. Add chocolate, cream, vanilla and Baileys to a medium mixing bowl and stir over a pot of simmering water, making sure the base of the bowl is not touching the surface. Stir until the chocolate is completely melted and the mixture is smooth and well combined.
7. Pour mixture into cups until full, I created some cool marbling on a couple of the tarts by using a little measuring cup with a pouring lip with a little bit of cream coating the sides. Will definitely do it to all of them next time, test out my rusty barista skills.
8. Place tarts in the fridge until set and top with candied pecans to serve. So good!