Dark Chocolate Tarts

It's 6 am in Sunday morning, and I'm already awake. I put my alarm on so early, just because, I feel like day is too short to do everything I want- work out, colour my hair,go little shopping and vote ( Today in Poland we have presidential election) write a post and everything just before lunch brunch with my girls. When the hell did I became so busy, I have no time for laying down in bed till 12?

I would love to come back to those lazy Sundays, when the only task I had to complete was eating cereals under the warm blanket and watching cartoons ( yes, I was like 7 or so)

Hope those days are not goooneeee forever, and I really,really want my slooow mornings back! OK, I need to have a word with myself and stop thinking all those task can not wait! Pinkie promise to myself : next weekend I won't set the alarm on for some disgusting time, and will celebrate blissful mornings with cup of hot chocolate and amazing meal. I honestly can't wait now.

Those tarts are for all dark chocolate lovers. Slightly bitter taste meets sweet pastry here and sour raspberries complement the flavor.

Dark Chocolate Tarts

(makes 6 mini tarts)

Chocolate pâte sucrée

47 g icing sugar

15 g ground almonds

75 g softened butter

pinch of salt

1 small egg

112 g flour

7,5 g cocoa powder

Dark chocolate cream

125 g double cream

100 g good quality dark chocolate, chopped 

12 g liquid glucose

25 g butter, cut into small pieces

Raspberries to decorate

Let's start with our sweet pastry. In the mixing bowl, combine icing sugar, almonds and butter. Beat till smooth. Add the egg, and work ingredients together, for around 1 minute. When blended, sieve your flour and cocoa powder. Mix it all together, until you have a dough. Remember,  you don't want to overdone it, around 20 seconds of mixing at the end should be enough. Flour and cocoa powder should just hold all wet ingredients together.

Wrap the dough in cling film and leave it in the fridge to rest for minimum 1 hour.

Butter the inside of tart molds and preheat the oven to 180°C. 

When pastry's ready, sprinkle little flour over the surface, and roll it out until around 3 mm thick. Starts lining tart molds, put baking paper on the top of  the dough and fill up tartlets with rice or beans – that will prevent pastry from rising. Bake for around 15 minutes.

When tarts are in the  oven, start preparing chocolate cream.

Pour the double cream into small saucepan, and bring to a simmer. Remove from the heat. Add the chocolate and glucose. Stir gently, and when it comes together, start adding small pieces of butter. Keep string until smooth. 

Take tarts out of the oven, leave them to cool a bit, and pour chocolate mixture into the shells. Decorate with raspberries and chill in the fridge for minimum one hour.

Enjoy!