- Sweet shortcrust pastry
- 1 cup cream (250ml)
- 200gr of pure chocolate bar
I cheated and bought short crust pastry at the supermarket. For Dutch visitors, I bought Tante Fanny’s zanddeeg at the Jumbo.
Lightly grease a muffin tray with butter. With a round cutter cut out circle of dough. I used my big cutter which is about 4 inches in diameter. Place disks inside the muffin tray. My amount of pastry was enough to fill 12 muffin holes.
Then it’s time to blind bake the pastry. I cut small pieces of parchment paper and put this on top of the pastry, this I filled with lentils. You could use dried peas or ceramic beans. I baked my pastry for 15 minutes at 190C. The bottoms were still a bit raw so I took out the blind filling and baked for another 5 minutes so the pastry goes nice and hard.
For the truffle filling: warm the cream in a sauce pan until it starts to bubble. In a bowl break the chocolate and pour over the hot cream. Stir until the chocolate is completely mixed through the cream. Carefully pour the mixture into the pastry cups and leave to cool.
The chocolate filling stays a soft chocolate paste creamy texture. I’ve done a big truffle tart before and used 250ml cream to 300gr chocolate which firmed up more. I prefer the creamy texture with these little tarts.