Tis the season to be Jolly, and this is one very jolly dessert (jolly good that is!)! I have mentioned before that my favourite thing to do on a Sunday is spend it in the kitchen with a bottle of wine, and this week was no exception. Not only that but we also chose and decorated our Christmas tree, spent the afternoon listening to Buble and feeling very festive. This dessert then turned out to be the icing on the cake to a perfect day!
One tip I would give that this to make double the amount of pastry than my recipe suggests, even if you are only feeding a few; that way you have plenty of pastry that you can freeze and use again.
Makes 5 tarts
For the sweet pastry
– 65g butter
– 45g caster sugar
– ½ beaten egg
– 125g plain flour
For the Chocolate Filling
– 200g plain chocolate – broken up
– 4tbsp double cream
– 30g butter – cubed
– 1ybsp caster sugar
Make the pastry by whizzing the butter and sugar in a processor until well combined
Add the eggs and whiz again until well mixed in
Add the flour and then stir vigorously with a wooden spoon until the dough just comes together (add 1tbsp water if it appears too dry)
Get your hands in there and bring together until smooth, but not too sticky
Wrap with cling and chill for 30 minutes
Preheat the oven to 180’C
Grease 5 8cm tart cases and roll out the chilled pastry as thin as possible on a floured worktop and cut into small disks using 11 or 12cm cutters
Line the tins with the pastry; if they do not come all the way to the top then just very gently push the pastry up the sites so the case is covered.
Prick the base with a fork and chill for 20 minutes until they are firm.
Bake the tarts for 8-10 minutes until golden.
Once the tin has cooled, tip the cases out and cool completely on a wire rack
Meanwhile to make the filling, put all the ingredients in a heatproof bowl over a gently simmering pan of water, stirring until it is all well combined and the chocolate melted.
Spoon the ganache into the cases and top with mini shards of the peanut brittle from yesterday’s recipe. Chill for 20 minutes and then serve drizzled with double cream.