… something my dad just adores :)
There is no other way – if something is double chocolate with cocoa, it has to be good :)
Well, difficult not to agree since these mini-tarts are simply delicious. The cocoa pie crust melts in the mouth (tested!), chocolate cream is far away from being too sweet, which I think is a huge advantage, and… Ha! There is some “and”. I decided to add some extra just to hmmm… enrich the taste :) And believe me, that was a good decision :)
Chokeberry jam was my choice but you can experiment with plums or black currant if you want to. Just to break the sweetness :)
Another plan is to post a separate recipe for the cocoa tarts but… first things first :)
As for now, try to indulge yourselves in these yummy minis :)
Ingredients for cocoa tarts (yield 14-15 tarts) – you can prepare them one day earlier
- 170g all-purpose flour (take 2 Tbs of flour and replace them with 2 full Tbs of cocoa)
- 125g cooled butter
- 1 heaping Tbs caster sugar
- 1 yolk
Mix flour with cocoa and caster sugar.
Add chopped butter and a yolk and knead it till all ingredients are incorporated.
Form two round doughs and put them in the fridge for cooling.
Butter the muffin form.
Roll the cooled dough to several milimetres and cut out circles using a big mug or a bowl.
Place each dough circle in the muffin nest.
Makes small holes in the bottom of the tarts using a fork.
Bake at 180°C for 15-20 minutes.
Ingredients for chocolate cream:
- 1/2 cup heavy cream (33%)
- 150g dark chocolate
- 2 tsp alcohol (add before beating)
Chop the chocolate.
Heat up the cream till boiling moment, take if off the heat, add chopped chocolate and stir until smooth.
Cool the cream in the fridge.
(Long cooling prevents from curdling)
- chokeberry jam
- unsalted peanuts (chopped and roasted)
How to make them?
Add alcohol to the cream.
Beat the cooled chocolate cream until thick (not too long, it can result in curdling again)
Using a teaspoon put a bit of jam inside the tarts and cover it with chocolate cream :)
Sprinkle with roasted peanuts.