White Chocolate Tarts
1 hr 10 min.
ready in 5 h. 40 min.
For the pastry: put the flour and sugar into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and just enough water to form a dough. Wrap in cling film and chill for 30 minutes.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 8 individual flan rings or tart tins.
Roll out the dough on a lightly floured surface and line the tins. Line with non-stick baking paper and baking beans and bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes until crisp and golden. Place on a wire rack to cool completely.
For the filling: heat the mascarpone and half the cream to a simmer in a pan, stirring constantly until the mascarpone is melted.
Place the chocolate in a bowl and pour the mascarpone mixture over the chocolate. Leave to stand for 2 minutes.
Whisk until the chocolate has melted and the mixture is smooth. Cover and chill for 2-3 hours until firm.
Whisk the remaining cream until soft peaks form.
Whisk half the whipped cream into the chilled chocolate mixture until blended. Whisk in the remaining whipped cream.
Divide between the pastry cases and smooth the tops. Arrange the chocolate sticks on top and chill for
at least 1 hour.