Most of my school pocket money was spent in buying these delectable chocolate tarts from our school canteen..which later I found out were sourced from the CCI club..so I sm sure a lot of the SoBo folks are familiar with what I am talking about..not sure if they are still sold there..anyway tried these for a dinner party and were a runaway hit..I made really mini tarts , bake them in bigger muffin cups and you can have larger tarts..only thing missing was the silver sugar balls to decorate them :(
Ingredients (makes 36 mini tarts)
For the tart cases
1 1/4 cup flour
1/3 cup butter ,at room temperature
Cold water , about half cup
For the filling
150 gms dark cooking chocolate
75 ml cream (cooking cream like Amul)
1. Pre heat oven at 200 degrees Celcius
2. Rub in the butter with the flour to get a crumb like texture. Add the cold water a little at a time and knead till you get a smooth dough .
3. Divide the dough into 3 parts. Roll out each part on a lightly floured surface into a thin thickness circle..till the dough almost appears translucent, roughly 1/4 cm thick. Prick all over with a fork.
4. Cut into circles as per muffin size (see photo 2)
5. Place the circles in the greased muffin moulds. Roll out the remaining dough left after the cut outs are done to get more muffin cases.
6. Place the muffin trays on the center rack for 14-18 minutes or till golden brown in color. Remove from oven and cool
7.For the filling , place the chopped chocolate in a glass bowl and microwave for 1 minute. Whisk in the cream will you get a smooth filling without any lumps.
8. As this hardens quickly, fill the tart cases with a spoon ful of the mixture.
9. Repeat this with the remaining dough to make more tarts
10. Serve chilled...
Ingredients (makes 36 mini tarts)
For the tart cases
1 1/4 cup flour
1/3 cup butter ,at room temperature
Cold water , about half cup
For the filling
150 gms dark cooking chocolate
75 ml cream (cooking cream like Amul)
1. Pre heat oven at 200 degrees Celcius
2. Rub in the butter with the flour to get a crumb like texture. Add the cold water a little at a time and knead till you get a smooth dough .
3. Divide the dough into 3 parts. Roll out each part on a lightly floured surface into a thin thickness circle..till the dough almost appears translucent, roughly 1/4 cm thick. Prick all over with a fork.
4. Cut into circles as per muffin size (see photo 2)
5. Place the circles in the greased muffin moulds. Roll out the remaining dough left after the cut outs are done to get more muffin cases.
6. Place the muffin trays on the center rack for 14-18 minutes or till golden brown in color. Remove from oven and cool
7.For the filling , place the chopped chocolate in a glass bowl and microwave for 1 minute. Whisk in the cream will you get a smooth filling without any lumps.
8. As this hardens quickly, fill the tart cases with a spoon ful of the mixture.
9. Repeat this with the remaining dough to make more tarts
10. Serve chilled...
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