These outstanding tarts have chocolate butter icing piped in a ring. Placed in the centre is a scoop of pure chocolate, melted with cream — you will swoon over every delectable bite!
3-4 tbsp chopped walnuts
SHORT CRUST PASTRY (DOUGH) FOR TART SHELLS
200 gm (214 cups) plain flour (maida)
100 gm salted butter – cold
a pinch baking powder
2 tbsp powdered sugar
3-4 tbsp ice cold water
CHOCOLATE BUTTER ICING
1½ cups white butter – softened
1½ cups powdered sugar – sifted
1/2 cup cocoa, can add more if desired
1 tsp vanilla essence
120 gm chocolate (3 slabs) – softened
70 gm (1/2 cup) cream
- Cut the cold, solid butter into small pieces.
- Add baking powder, sugar and butter to the flour. Rub the butter into the flour with the finger tips till it resembles bread crumbs.
- Add 2-3 tbsp cold water. Bind into a dough of rolling consistency. Knead lightly.
- Roll out large chappati of 1/8” thickness. Cut out small circles with a biscuit cutter or katori, which is slightly bigger than the tart mould and fit them into tart mould. Prick with a fork. Bake blind (empty) for 8 minutes in the centre of a hot oven at 200°C till very light golden in colour. Take out from oven. Cool.
- To prepare the chocolate butter icing, whip butter till smooth. Mix all the other ingredients and beat till well blended. Transfer to a piping bag and keep in the refrigerator.
- For the truffle filling, break chocolate slabs into small pieces and put in a heavy bottomed nonstick pan. Add cream and stir on low heat. Cook for 2 minutes, stirring continuously on low heat. Do not let it boil. Remove from heat when smooth and glossy. Cool to room temperature.
- To fill the tart shell, pipe chocolate butter icing at the edges, along the tart shell. Drop a spoonful of truffle filling in the centre to fill the empty space
- Sprinkle some chopped walnuts on the sides. Refrigerate till serving time. More recipes