Livvy's sweet treats

Buttery pastry with a creamy, rich chocolate ganache filling whats not to love. These bite size tarts are the perfect little treat to satisfy those cravings. I made these one afternoon and was pleasantly surprised at how delicious and addictive these mini tarts were. There are so many different ways to serve these chocolatey delights. I found that topped with either caramel, berries or a gently sprinkling of icing sugar was my favourite way to serve them as they tasted so rich and the perfect balance between sweet and slightly bitter.

I would definitely recommend making these lovely little tarts, they are 100% worth the effort as the end product will be a beautifully rich and addictive snackable tart.

INGREDIENTS:

Pastry:

• 225g plain flour
• 110g unsalted butter
• 70g caster sugar
• 1 large egg

Ganache Filling:

• 250ml double cream
• 280g good quality dark chocolate

METHOD:

• To make the pastry crumb together the butter and sugar using your hands until the mix begins to look like breadcrumbs, at this point add the sugar.
• Mix in the egg to form a soft dough (if the dough mix still seems too dry add a splash of milk to bring it together, be sure not to make the dough to wet)
• Leave the dough to rest in the fridge for 20 minutes, then roll out the dough thinly. Cut out circles in the dough with a small/medium-sized cutter. Using small tart tins gently place the dough over the top and carefully push the dough down to the bottom filling the tart case.
• Place in the oven at 180C and blind bake for 10 minutes using baking beans, once the tarts have been blind baked for 10 minutes remove from the oven and empty the beans from the case, next bake the pastry again for 5-10 minutes until golden brown. Once fully cooked remove from the oven but leave the pastry in the tins until they have began to cool then transfer into a cooling rack.
• While you’re waiting for the pastry to fully cool you can move onto the filling, in a jug or microwavable bowl combine both the double cream and the dark chocolate then place into the microwave checking the mix every 10 seconds and stirring the chocolate and cream (by stiring the chocolate and cream every 10 seconds while being melted you prevent the mixture from splitting) once the chocolate has fully melted into the cream and it appears as a thick brown mixture then you can remove the jug or bowl from the microwave and set it aside.
• Once the ganache has cooled down slightly carefully empty the mixture into a piping bag. Once the piping bag is half full tie the top and cute a small-medium sized hole at the tip. Carefully pipe the chocolate ganache into the tart cases filling them.
• Ensure the tarts filled with ganache are all kept flat and leave in the fridge to set this should take 2-3 hours. Once completely set remove from the fridge and serve however you choose, I would recommend caramel or a sprinkling of icing sugar.