food, Recipes

Chocolate and Espresso Tarts

Styling Raphaella; Frame-Tolmie Photographs Russell Smith

Ingredients

90g unsalted butter, softened 3/4 cup icing sugar 1 1/4 cups cake flour 1/4 cup cocoa powder 5 large egg yolks 200ml cream 100g dark or milk chocolate 100g white chocolate 2 egg yolks 1t espresso

Method

Lightly grease six 10cm tart tins with removable bases. To make the pastry, cream 90g butter with the icing sugar in a cake mixer on medium speed, until smooth. Sift the flour and cocoa powder in a separate bowl and add the dry ingredients to the butter mixture, beating until combined. Add the egg yolk and mix on low speed until the pastry just comes together. Form a ball and wrap the pastry in clingfilm. Refrigerate for at least one hour. Preheat the oven to 180°C. Remove the clingfilm and roll the pastry out on a lightly floured surface, and line the prepared tart tins, pressing the pastry into the corners. Trim the edges of the pastry and line each one with baking paper or foil and fill with rice or baking beads. Refrigerate for a further 30 minutes. Blind bake the pastry for 10 minutes, then remove the baking paper or foil and rice or baking beads, and return the tart cases to the oven for a further five minutes, or until the pastry is cooked through. Place on a wire rack to cool. Reduce the oven temperature to 160ºC. Break the dark chocolate into a bowl, and the white chocolate into a separate bowl. Bring the cream to the boil in a small saucepan and remove from the heat immediately. Divide the cream equally between the two chocolates and stir until melted. Add the espresso to the white chocolate and stir it through to combine. Add one egg to each mixture and beat to incorporate. Alternating between the dark and white chocolate mixtures, spoon the mixture into the cooled tart shells, then using a toothpick, swirl the mixture to create a marbled effect. Bake the tarts for about 15 minutes, until just set, then remove from the oven and allow to cool to room temperature. Once cool, refrigerate the tartlets until they are firm. Serves 6 Recipes & styling Raphaella Frame-Tolmie Photographs Russell Smith This article originally appeared in the December 2013 issue of House and Leisure   READ MORE: Brinjal tomato salsa salad Tasty lamb koftes Crispy tofu sandwich