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Add a photoA handy recipe to use up leftover chocolate, as these tarts can be frozen and eaten when you please :-)
Sub the ground almonds with plain flour if you do not wish to use almonds.
You can also use 375g premade sweet shortcrust pastry instead of making this pastry, in which case, go straight to step 3.
This recipe makes 12 tarts.
Ingredients
- 125g plain flour
- 125g ground almonds
- 100g cold unsalted butter, diced
- Some cold water
- 200g chocolate of your choice, broken into chunks
- 200ml single cream
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 2 tbsp flaked almonds
Directions
- 1) Sift the flour into a large mixing bowl with the ground almonds. Rub in the butter to a breadcrumb mixture.
- 2) Add a little cold water and knead into a dough, adding more water if needed. Wrap and leave to rest in the fridge for 20 minutes.
- 3) Roll out the dough onto a floured surface. Using a 3.5" cutter, stamp out 12 rounds and transfer to a lined cupcake tray.
- 4) Preheat the oven to 180 degrees C. Cover with foil and push baking beads into each hole. Chill again for 15 minutes whilst waiting for the oven, then bake for 12-15 minutes until brown. Allow to cool completely.
- 5) Gently bring the cream to a slow simmer in a large pan. Take off the heat, then stir in the lemon and vanilla. Add the chocolate, moving it around gently until melted.
- 6) Spoon into the cooled almond cases, and once a little cool, top with the flaked almonds. Cover and leave to chill for at least 4 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 157 | |
| Calories from Fat 108 | 69% |
| Total Fat 12.38g | 15% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 11mg | 0% |
| Potassium 68mg | 2% |
| Total Carbs 9.72g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.32g | 0% |
| Protein 2.58g | 4% |
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