Katie QuinnComment

Chocolate Truffle Tarts with Hershey’s Chocolate Sauce

Katie QuinnComment
Chocolate Truffle Tarts with Hershey’s Chocolate Sauce
WKA_Chocolate-Truffle-Tarts-with-Hershey’s-Chocolate-Sauce_P.jpg

INGREDIENTS /

200g plain flour
50g cocoa powder
2 tbsp icing sugar
200g cold butter, cubed
160ml sour cream
2 sheets Careme chocolate pastry
260g 60% good quality chocolate
50g unsalted butter, chilled + chopped into small cubes
325g pouring cream
3 eggs + 2 egg yolks
Pinch salt
1 tbsp Amaretto liqueur
Hershey’s Chocolate Syrup

METHOD /

To make the pastry, sieve the flour, icing sugar and cocoa together. Pour into the bowl of a food processor, add the butter and pulse to combine the butter and flour. The mixture should resemble fine breadcrumbs. Add most of the sour cream slowly and pulse until combined – the pastry should just come together. Add the rest if you need to. Tip onto a lightly floured work surface and knead to combine. Cover with plastic wrap and leave to rest for 20 – 30 minutes.

Grease 8 x 4” (10cm) individual serve fluted tart tins (loose bottoms if possible) with soft butter. Line tins with chocolate pastry which you roll to a thickness of approx. 0.5cm. Prick bases with a fork a couple of times each and blind bake for 10 minutes (using baking paper filled with baking beans/rice or coins) before removing from oven, take baking beads/rice out and bake again for a further 10 minutes until shells are cooked through and crisp. Allow to cool.

Using a sharp knife and large chopping board, very finely chop the chocolate into small pieces, add into a medium-sized heat proof bowl along with the butter. Place cream in a small saucepan and bring to the boil over medium heat. When boiling (take care as it’ll spill everywhere very quickly once it reaches boiling temp.) pour over the chopped chocolate and butter pieces. Leave untouched for 30 seconds then firmly get gently mix all together. Once mixed, add in the eggs and again combine well to form a glossy, smooth mixture. Add in the Amaretto and incorporate all together.

Pour into cooled pastry shells leaving a 1mm gap at the top (this is for the chocolate syrup) and chill for 4 hours until filling is firm to the touch. When tartlets are cool, pour a thin layer of Hershey’s Chocolate Syrup (or similar) on top of the chilled filling and return to the fridge until ready to serve with thickened
pouring cream.