Chocolate Tartlets with Almond flakes

   

Chocolate Tart

The name may give an impression of  "difficult recipe"  but believe me...its one of the easiest baking recipes
especially in today's time when you can buy Pastry ;-)
I have used a Shop bought pastry so I admit little bit of cheating is there..but hey ho.. some trade off between time and tedious recipes is allowed isn't it :-)

Let's get started then... as they say in Great British Bake off... get set Bake!

Ingredients :

500gm Shortcrust pastry ( I used fresh version of Jus-Roll  Shortcrust Pastry )
250gm double cream
250gm Dark chocolate
( I used Sainsbury's dark chocolate bar which was 50% dark having sugar in it already )
Almond Flakes for garnishing

Tools or Requirements : 10cm Tartlet tin  or  one Big 24cm Pie dish
                                            Baking paper cut into squares much bigger than size of pie dish
                                            Ceramic beans for blind baking

Makes : 12-14
Procedure:

1. As per the packet instructions, freeze the Pastry pack on the day of shopping and then remove and keep it into Fridge overnight before use and/or when you are going to prepare immediately, keep at room temperature for 45 minutes before use.
2. Preheat the Oven at 200 DEG C
3. Meanwhile, grease the Tartlet tins with butter.
4. Take a chunk of Pastry and roll out to line one large pie dish or small Tartlet tin.
5. Using your hands lift the pastry up and allow the pastry to drop into the edge of dish.
6. Go around and push it in to the sides make sure it is absolutely pushed to the side ( into the ridges of pie dish )
7. Line the baking paper into each Tartlet tin or one big pie dish. Push it gently so that it is placed on the pastry properly.
8. Fill with baking beans and bake for 12-14 minutes in oven.
9. Remove the baking beans and paper and bake for another 8-10 min until the base turns golden brownish. Do not bake it until very brown which makes the base easy to break.
10. meanwhile heat the Cream and chocolate together in a pan over medium heat and stir continuously until the mixture becomes smooth and thick.
11. If the base is baked, remove from oven and keep it aside to cool down properly.
12. Once cooled, pour the chocolate mixture into the tart shell and arrange Almond flakes the way you like.
13. Chill in the Fridge for 60 minutes or until set.
14. You can also add any cake decorative stuff you get in baking section. :-)

Enjoy the dessert...and do let me know if you have any questions!

Thanks..