Strawberry and chocolate tartlets are a summer party must-have
Strawberries and dark chocolate are a match made in heaven, these mini pastries are sweet and decadent – perfect for an afternoon tea in the sunshine.
Ingredients (makes 12)
200g dark chocolate (70% cocoa solids)
400ml double cream
2 egg yolks
400g punnet Jubliee Selections by Driscoll’s strawberries, hulled and sliced
1-2tbsp sugar
Few fresh mint leaves to serve
For the sweet pastry
175g plain flour plus extra for dusting
75g cold butter, diced
25g icing sugar
1 egg, lightly beaten
You will need 12 x round tartlet tins about 10cm, some baking parchment and baking beans.
Method
Preheat the oven to 200°C. First make the pastry – add the flour to a large bowl with the cold butter and rub them together with your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar and trickle in the egg pulling the mixture together to form a dough. Turn it out onto a lightly floured board and flatten into a disk. Cover with cling film and put in the fridge to chill for 20 minutes.
Remove the pastry from the fridge and roll it out on a lightly floured board. Cut out rounds large enough to fill tart tins with overlap, tuck pastry neatly into the edges of the tin then roll the rolling pin over the top to cut the pastry. Sit the tart cases back in the fridge for 15 minutes. When ready to bake, fill each one with baking parchment and beans and put in the oven for about 10-15 minutes or until just turning pale golden around the edges. Remove, leave to cool then remove the beans and paper and put pastry cases to one side. Reduce the oven to 180°C.
