MINI CHOCOLATE TARTS

I first ate this style of tart at my friend Amelie's house. Since our dessert rendez-vous 2 weeks ago I've thought about making them often but never had the occasion. Yesterday that occasion struck... The plan was to make strawberry tarts. On cupboard inspection I noticed there was only 1 spoon of sugar left in the jar and you definitely can't make creme patissière without sugar. 

So what to you make when you have 1 spoon of sugar and don't feel like going to the store and you want dessert..? Why you make something with chocolate and honey of course! 

(No I don't eat sweets everyday...)

I'm pleased Plan B turned out well and was so delicious. They will be made again.

Mini Chocolate Tarts

4 small tarts or one 9in tart

Tart Shell via David Leibovitz

90 g unsalted butter

1 tablespoon vegetable oil
3 tablespoons water

1 tablespoon sugar
1/8 teaspoon salt

150 g (1 slightly-rounded cup) flour


Preheat the oven to 410º F (210º C).

Place butter, vegetable oil and water in a pan, heat until melted and slightly bubbling.

Pour butter mixture into flour, salt and sugar, mix until incorporated.

Press into tart tins, bake until browned about 15 - 20 minutes.

Ganache
2 eggs
1/3 cup milk
100 grams of dark chocolate
2 tbsp of honey
pinch of salt


Place half of the milk and all of the chocolate and honey in a pan and melt. When the mixture is melted pour in the remainder of the milk to cool it down.

Whisk the eggs with the pinch of salt.

Slowly add the chocolate mixture to the eggs, whisking vigorously.


Assembly
Pour the Ganache into the baked tart shells and bake for 10 minutes or until the centre is set.

Cool to room temperature and serve with red fruits.