Chocolate Tartlets

We have this group of family friends whom we usually meet up once a year, either year end, or during Chinese New Year period. This year, I volunteered to be the host. As usual, when it comes to guest that I don't meet often, I usually fall back on foods that I'm confident it will not go wrong.

For this gathering, I made Baked Bolognase Pasta, Smoked Ham Gratin, and Chocolate Tartlets. We also ordered a Turkey from the local supermarket. When my spouse collected it, we realised it was not cooked! I had to hurry through my bakings so as to roast the turkey. Fortunately, the turkey wasn't too tough!

Overall, my guests were happy with the food I served. Thank goodness! :)
Baked Bolognase Pasta
Mini Dark Chocolate Tarts
The chocolate tartlets were very nice. I used a mixture of 55% and 72% dark chocolates for the filling. As I had some leftover chocolate swiss meringue buttercream (SMB), I piped some SMB on the tartlets and it was really "sinfully" good! In fact, one of my friend preferred the tart with just SMB fillings! I like the chocolate tartlet with some SMB frosting. Try it, I'm sure you'll agree!
Recipe for Chocolate Tartlets, modified from Lust by Audrey Tan
Makes about 60 mini tarts

Tart Crusts

125g Unsalted butter, soften at room temperature
40g Caster sugar
1 Egg
225g Plain flour
25g Cocoa powder

  1. In a mixing bowl, beat butter and sugar until light and fluffy.
  2. Add egg and mix till well blended.
  3. Sift flour and cocoa powder into the batter.
  4. Gather them into a dough.
  5. Flatten dough into a disc and cover with plastic cover.
  6. Refrigerate for 30mins.
  7. On a floured work surface, roll the dough into a 0.3cm thick sheet.
  8. Use a round cutter to press out the dough.
  9. Place dough into prepared tartlet tins, ensuring that dough is well pressed into sides and bottom of the tin. (I used a 12 mini muffin tray for the tarts).
  10. Bake the crust at 180C for 12-15mins.
  11. Let it cool completely before filling.
Chocolate Ganache

100g Dark chocolate buttons, 72% cacao
200g Dark chocolate buttons, 55% cacao
250g Whipping cream

  1. Bring the cream to a simmer in a medium saucepan over medium heat.
  2. Put the chocolate in a heatproof bowl.
  3. Add the hot cream into the chocolate and let it stand for 1 min.
  4. Whisk until smooth.
  5. Spoon the ganache into the tartlets.
  6. Refrigerate till firm before consuming.
Happy new 2012 everyone! Hope we bake more tempting treats in the new year!


Veronica Krystle Davis said...
January 1, 2012 at 10:05 PM

Mini choc tarlets is good, can eat a lot and fool myself that it is not too much. hehehe You served such good food, if I am your guest, I will be happy too. Happy New Year!

Ann@Anncoo Journal said...
January 2, 2012 at 1:58 AM

I love chocolate and these look so tempting!
Happy New Year!!

quizzine said...
January 2, 2012 at 8:25 AM

Happy New Year to you & your family!

Thecoffeesnob said...
January 2, 2012 at 5:04 PM

Both the lasagna and mini tarts look delicious- your lucky friends!

Happy new year by the way to you and your family, Jane! Here's to another fantastic year of baking and cooking!

Thecoffeesnob said...
January 2, 2012 at 5:06 PM

Oops, I meant pasta, not lasagna. I must have lasagna on the brain today!

busygran said...
January 2, 2012 at 6:59 PM

The tartlets are tempting! Make some if we ever meet up again! Can't wait!
Happy New Year jane!

passionbaker said...
January 3, 2012 at 4:14 PM

That's right Veron! Which is why I always like minis! LOL.

passionbaker said...
January 3, 2012 at 4:15 PM

Thanks Ann! Happy new year to you too!

passionbaker said...
January 3, 2012 at 4:15 PM

Happy new year, quizzine!

passionbaker said...
January 3, 2012 at 4:16 PM

Thanks Laureen! Cheers to another year of baking and cooking!

passionbaker said...
January 3, 2012 at 4:16 PM

Happy new year Judy. Will make some if we meet up again! :)

jo said...
January 4, 2012 at 8:50 AM

Happy New Year Jane and all the best. I know what you mean about cooking food that you are familiar with especially for a dinner party. I too would do the same as well. Everything looks very delicious.

passionbaker said...
January 7, 2012 at 5:17 PM

Happy new year, Jo! Ya, you can resonate with that, can't you?

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