Sweet Swirly Tartlets
3 h. 15 min.
- For the chocolate pastry
- 2 ½ cups flour
- 6 Tbsps unsweetened cocoa powder
- 1 cup softened butter (plus extra for greasing)
- 1 cup powdered sugar
- ½ cup ground almonds
- ½ tsp salt
- ⅔ tsp vanilla extract
- 3 eggs
Combine the flour and the cocoa powder in one container and, in another, combine the butter, icing sugar, ground almonds, salt and vanilla essence.
Stir in the eggs and the flour and cocoa mixture; knead the dough for as short a time as possible, shape it into a slab and wrap it in clingfilm and chill for 30 minutes
Roll out the pastry as thinly as possible and line 6 greased individual moulds with it. Prick the base with a fork and cover in cling film and then chill for 2 hours in the fridge.
Preheat the oven to 180°C | 350F | gas 4, cover the pastry bases with smaller metal moulds or with aluminium foil held in place with cooking weights and cook in the oven for 10 minutes.
Once the cooking time is up, remove the cooking weights and place the pastry bases back in the oven for a further 10 minutes and then leave them to cool on a wire rack.
Prepare the caramel: mix the condensed milk, the butter and the sugar in a pan over a low heat and then bring them gently to the boil, stirring all the time. Continue to cook over a medium heat until the mixture is a nice caramel colour and comes away from the sides of the pan. Pour into the pastry cases.
Bring the cream to the boil in a small pan and then pour in the grated white chocolate; mix and gently trickle over the surface of the caramel.
Place the tarts in the fridge for an hour before serving.