To make the pastry, sift the flour and the
into a bowl. Make
well in the centre and add the butter, icing
sugar, whole egg and egg yolks. Using your
fingertips, mix the ingredients in the well into
a paste.
Gradually incorporate the flour to make
a soft dough. Quickly and lightly knead the dough. Shape
into a ball, wrap in Clingfilm and chill for at
least 1 hour.
Roll the pastry into 8 circles,
each 15cm/6in across. Use to line 8
loose-bottomed 10cm/4in tartlet tins. Line each
with aluminum foil and fill with baking beans.
Chill for 10 minutes.
Preheat the oven to
200°C/400°F/Gas mark 6. Bake for 5 minutes,
remove the foil and beans and bake for a further
8 minutes. Leave
to cool on a wire rack.
Reduce the oven
temperature to 180°C/350°F/Gas mark 4.
Put the chocolate and butter in a saucepan and
stir over a medium heat until blended.
Stir in the
remaining ingredients.
Spoon the filling
into the tartlet cases on a baking tray. Bake
for 25 to 30
minutes or until the tops puff up and crack and
feel set. Cover with baking parchment for the
final 5 minutes if the pastry is browning too
much.
Transfer to a wire rack and leave to cool
for at least 15 minutes before un-moulding. Serve warm or at room temperature.
Desserts Recipes -
Pine Kernel Tartlets
Recipe
