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

Ingredients:

125g Unsalted butter, soften at room temperature

40g Caster sugar

1 Egg

225g Plain flour

25g Cocoa powder

Method:

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

Method:

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!