Recipes
Dark chocolate tartlets
Rich and indulgent, these treats have a ganache topping and salted caramel drizzle
Rich and indulgent, these treats have a ganache topping and salted caramel drizzle
(19 votes)
Cook: 45 Mins
Serves: 10
Price: 54p per serving
Nutritional Information
Each 86g serving contains
Energy
1616kj
386kcal
1616kj
386kcal
19%
Fat
25.8g
25.8g
High
37%
37%
Saturates
12.9g
12.9g
Med
65%
65%
Sugars
22.4g
22.4g
High
25%
25%
Salt
0.26g
0.26g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1879kj/449kcal
Typical energy values per 100g:
1879kj/449kcal
Ingredients
200g light digestive biscuits
50g toasted flaked almonds
80g unsalted butter, melted, plus extra for greasing
2 x 100g Extra Special Dark Chocolate (70%), chopped
2 medium egg whites
50g caster sugar
½tsp vanilla extract
200ml whipping cream
1tbsp Extra Special Salted Caramel Sauce
Method
1
To make the bases, blitz the biscuits into fine crumbs in a processor, and add the almonds for the final few pulses. Mix with the butter.
2
Brush 10 loose-bottomed 6cm fluted tart tins with the extra melted butter and line the base of each one with a circle of baking paper.
3
Spoon the biscuit mixture into the tins, pressing into the base and up the sides. Chill for 30 mins or until set.
4
Melt 125g of the chocolate in a glass bowl over a pan of simmering water. Remove the bowl and allow the melted chocolate to cool slightly, but keep the pan of water on the heat.
5
Put the egg whites and sugar in a heatproof mixing bowl and set over the pan. Whisk for 4 mins until thick and glossy, then take off the heat and whisk for 1 min.
6
In another bowl, add the vanilla to 125ml of the cream and whisk into soft peaks. Fold into the egg whites with the melted chocolate.
7
Add 1tbsp of the mixture to each tart and spread to level, leaving 1⁄2cm of space at the top. Chill for 30 mins.
8
For the ganache, put the remaining chocolate in a glass bowl. Gently heat the remaining cream in a pan until steaming, pour into the bowl, leave for 2 mins, then stir together. Cool for 10 mins, then spoon 1tbsp on each tart. Leave to set.
9
Drizzle each tart with the caramel sauce to finish.