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!
Makes 10
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
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.
