2 h. 15 min.
- 1.333 cups
- ½ cup
Suggested variation; for white chocolate tarts, replace the dark chocolate with white chocolate and finish with white chocolate curls.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Sieve the flour into a mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Stir in just enough cold water to bring the pastry together into a pliable dough.
Roll out the pastry on a floured surface and cut out 24 circles then use them to line a 24 mini tartlet tins. Line the tins with clingfilm, then fill with baking beans and bake for 10 minutes. Remove the film and beans and return the cases to the oven for 2 minutes or until cooked through. Leave to cool.
Chop the chocolate and transfer to a mixing bowl. Heat the cream until it starts to simmer, then pour over the chopped chocolate and stir until smooth.
Spoon into the pastry cases and leave to cool and set.
Use a dry paint brush to carefully apply the gold leaf.