These small tartlets are beautiful and delicious, and also very easy to make. They will disappear in minutes I’m sure!
The pastry was light and not fatty… just have plenty of cornflour handy to help prevent the dough sticking to your finger. Apart from that the dough was pretty easy to handle, I made the tartlets in no time at all.
To make 12 tartlets you’ll need:
250g of Jusu’s sweet pastry (if you are gluten intolerant used puff pastry instead)
100g of milk chocolate or (your favourite chocolate) broken into pieces
100g of single cream
2 large eggs
50g caster sugar
250g summer fruits (I’ve used raspberries)
Icing sugar to dust
You’ll also need:
12 hole tartlet baking tray
Biscuit cutter roughly the same diameter as the tartlets
Preheat the oven to 180 C (Gas mark 4)
Using your thumbs gently flatten the little balls into small circles of about half a
centimetre deep. Add the little tartlets to baking tray and shape the dough around.
Use the biscuit cutter to trim any excess dough around the top of each cavity.
Melt the chocolate in a heatproof bowl set over a saucepan with gently
simmering water, make sure that the bottom of the bowl does not touch the water.
Stir the chocolate with a wooden spoon until melted. Take it off the heat and let it cool down.
Beat the eggs in a bowl with a whisk until well mixed, and then add the cream and sugar and mix again.
Carefully fill the tartlets with the chocolate mixture using a small ladle or a spoon. Bake for about 15-20 minutes, until the pastry has risen and is of a light golden colour. Let it cool.
Remove the tartlets from the baking tray. Place then into cup cakes, add 3-4 summer fruits on top of each tartlet and dust with icing sugar.