Chocolate tartlets

Cook: 15 mins

These little tartlets are like mini Pop Tarts and are gorgeous with coffee. They’re a great way to use up leftover pastry and can be covered and kept in the fridge overnight before baking for breakfast.

100g dark, milk or white chocolate, chopped

50g ground almonds or hazelnuts

2 tbsp cream

½ batch shortcrust pastry

Milk, for brushing

Optional Extras:

1 tbsp Frangelico or other liqueur

Zest of 1 orange

½ tsp mixed spice

A pinch of chilli powder

Preheat the oven to 180°C. Line 2 baking trays with parchment paper.

Melt the chocolate in a heatproof bowl over a pan of simmering water. Once melted, stir the chocolate until smooth. Add the ground nuts and leave to cool slightly. Stir in the cream, then add any optional extras. The mixture will be thick and grainy.

Roll out the pastry on a lightly floured surface. Cut into 16–20 uniform rectangles.

Spread 1 teaspoon or so of the chocolate mixture into the centre of half of the pastry rectangles. Leave a border around the edges. Sandwich the second piece of pastry on top of the chocolate. Brush lightly with milk and pinch the edges together to seal or crimp with a fork.

Place the tartlets onto the trays. Bake for 15–20 minutes, until golden. Transfer to a wire rack to cool.

Serves
8-10

Cooking Time
15 minutes

Main ingredients
Chocolate

Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall

Level of Difficulty
Medium