CHOCOLATE BERRY TARTS
- 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)
- FOR THE CHOCOLATE SHORTBREAD
- 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.
- 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.
- Preheat the oven to 180 C (350 F) and line two trays with baking paper.
- Use a round cookie cutter (maybe 5cm/2 inches in diameter) to cut circles from the dough and place on the lined baking trays.
- Bake for 8 - 10 minutes. Shortbread should be crisp when cool.
- FOR THE CHOCOLATE GANACHE
- Combine all the ingredients in a small saucepan over a low heat, stirring constantly, until smooth and combined.
- Transfer to a small bowl, cover with cling wrap and refrigerate until set.
- TO ASSEMBLE
- Transfer the ganache to a piping bag fitted with a round nozzle and pipe dots of ganache on the shortbread bases.
- Arrange the berries (and edible flowers, if using) in and amongst the ganache.
- Keep refrigerated.
- Makes 10 - 12.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2017/02/06/chocolate-berry-tarts/
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