Chocolate. Tarts. Does that combination sound sinful enough to you?
Well, it definitely does to me. The sweet and salty base of the tarts. Topped with luscious and smooth chocolate truffle sauce. Add to the combination a little bit of chocolate cake crumbs and may be dulce-de-leche? Ya, I know. My mouth is drooling too. 😀
This recipe here is one that I learnt at one of the first baking workshops I attended. It was conducted by Ms. Meenal Agrawal of Cakeworks, Sweet Fanstasies fame. It was so much fun. You know, there is no greater teacher than experience and it’s always a pleasure to learn from experienced people. You learn faster that way. Anyway, let’s dive right into the recipe!
- 100 gms chilled butter
- 150 gms all purpose flour
- 50 gms powdered sugar
- 25 ml milk (for getting the dough together)
- 1 tspn vanilla essence
- Pinch of salt
- For the tarts, sieve the flour, sugar and salt together and keep aside
- Add the vanilla essence and the chilled butter.
- Just rub everything together with your hands and form a dough
- Meanwhile, preheat the oven to 180 degrees celsius
- If the dough still feels dry, add in just enough milk to make it moist.
- Cover the vessel of the dough with a cling film so that air does not go in and refrigerate for an hour in the freezer.
- Take out the dough and line your tart shells
- Prick the base of the lined tart shells with a fork so that the dough does not rise while baking and refrigerate the tart shells again for 15 mins in the freezer.
- Take out the tart shells and keep a butter paper on the dough base. Put some beans or rice in it. This will prevent the dough from rising.
- Bake in the oven for about 20-25 mins or until golden