CHOCOLATE BERRY TARTS
 
 
Ingredients
  • FOR THE CHOCOLATE SHORTBREAD
  • 90g unsalted butter, softened (3 oz)
  • 45g caster (superfine) sugar (3 tbsp)
  • 100g plain four (2/3 cup)
  • 1 tbsp cocoa powder
  • FOR THE CHOCOLATE GANACHE
  • 130g milk chocolate (2/3 cup)
  • 125ml heavy/thickened cream (1/2 cup)
  • 1 tsp glucose/corn syrup
  • TO ASSEMBLE
  • An assortment of berries of your choice
  • Edible flowers (optional)
Method
  1. FOR THE CHOCOLATE SHORTBREAD
  2. Place all the ingredients in the bowl of your stand mixer fitted with paddle attachment and mix on low speed until a dough is formed.
  3. Place between two sheets of baking paper and roll out until it is 4mm (1/8 inch) thick. Transfer to a baking tray and refrigerate 30 mins.
  4. Preheat the oven to 180 C (350 F) and line two trays with baking paper.
  5. Use a round cookie cutter (maybe 5cm/2 inches in diameter) to cut circles from the dough and place on the lined baking trays.
  6. Bake for 8 - 10 minutes. Shortbread should be crisp when cool.
  7. FOR THE CHOCOLATE GANACHE
  8. Combine all the ingredients in a small saucepan over a low heat, stirring constantly, until smooth and combined.
  9. Transfer to a small bowl, cover with cling wrap and refrigerate until set.
  10. TO ASSEMBLE
  11. Transfer the ganache to a piping bag fitted with a round nozzle and pipe dots of ganache on the shortbread bases.
  12. Arrange the berries (and edible flowers, if using) in and amongst the ganache.
  13. Keep refrigerated.
  14. Makes 10 - 12.
  15. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2017/02/06/chocolate-berry-tarts/