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
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.
Melt chocolate in a bowl over simmering water until melted.
- Add all other ingredients and stir well.
Place filling in pastry tins. Do not fill to the top as the filling will expand.
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.