I have adapted it (slightly) from Australian Vogue Entertaining & Travel magazine.
450g (1 lb) shortcrust pastry
50g (1/4 cup) dark chocolate
80g (1/3 cup) butter, softened (or melted – I melted mine)
110g (1/2 cup) caster sugar
2 teaspoons ground cinnamon
100g (3/4 cup) ground almonds
2 eggs (lightly beaten)
2 tablespoons self-raising flour
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Roll out pastry to 3mm think – and cut with a pastry cutter into circles which will fit your pastry tins. (I used normal sized tins and then tiny tins and adjusted accordingly). Place pastry in tins.
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Melt chocolate in a bowl over simmering water until melted.
- Add all other ingredients and stir well.
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Place filling in pastry tins. Do not fill to the top as the filling will expand.
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Cook for 25 minutes or until pastry is cooked – mine took about 20 minutes.
- Move to a wire rack to cool.
At this stage the magazine said to melt 150g of dark chocolate and spread on the top. I felt that this would be too much and instead we enjoyed the tartlets without the extra chocolate.
As you can see from the dtae of the photos I have had this post stored for some time. I think it would be great as a Valentines Day treat. I am already deciding what to cook for my upcoming birthday and for Valentines Day. Posts to follow.
OMG, I have to try these one of these days. They look delicious! Bookmarked!