Chocolate tartlet

Posted on: November 16th, 2017 by Isabels Free From

gluten free chocolate tartlets

Chocolate tartlet

12 units


You’ll need:
250g of sweet pastry
100g of milk chocolate broken into pieces
100g of single cream
2 large eggs
50g caster sugar
250g summer fruits
Icing sugar to dust

For the Pastry:

250g Isabel’s wholemeal all-purpose, plus extra for dusting
50 g icing sugar
125g cold butter cut into small cubes
Zest of 1 lemon o
1 large free-range egg, beaten
A splash of milk or substitute


You’ll also need:
12 hole tartlet baking tray
Biscuit cutter roughly the same diameter as the tartlets.

Prepare the pastry:

1- Mix the flour and icing sugar well together in a large mixing bowl. Then using your fingertips, gently work the cubes of butter into the flour and sugar mixture until it resembles breadcrumbs. If using lemon zest, finely grate in the zest and mix again.

2- Add the beaten egg and milk to the mixture and gently work it all together using your hands until you have a ball of dough.

3- Wrap the dough in cling film and place it into the fridge to rest for 30 minutes. Cut two pieces of grease proof paper or cling film large enough for the dough to be rolled inside. Sprinkle a little flour over one side of the paper/film and place the dough between the two sheets and pat the ball into a flat round. Then with the help of a rolling pin carefully roll out the pastry, turning it every so often until it is about 0.5cm-1cm thick.

4- Chose a biscuit cutter of the same diameter with a size matching the tartlet baking tray, then cut the pastry. Place each pastry circle tartlets to baking tray and gently press the pastry with your thumbs shaping the dough around. Use the biscuit cutter to trim any excess dough around the top of each cavity.

For the chocolate filling:

Melt the chocolate in a heatproof bowl set over a saucepan with gently simmering water, make sure that the bottom of the bowl does not touch the water. Stir the chocolate with a wooden spoon until melted. Take it off the heat and let it cool down.

Beat the eggs in a bowl with a whisk until well mixed, and then add the cream and sugar and mix again. Carefully fill the tartlets with the chocolate mixture using a small ladle or a spoon. Bake for about 15-20 minutes in the preheated oven at 180C, until the pastry has risen and is of a light golden colour. Let it cool.

Remove the tartlets from the baking tray. Place then into cup cakes, add 3-4 summer fruits on top of each tartlet and dust with icing sugar.


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