Sweet Chocolate Pastry
Prep. Time:
20 minutes
Baking Time:
10 minutes
Total Time:
30 minutes
Serves:
Makes 24 tarts
Ingredients
Instructions
Cream together the butter, powdered sugar and vanilla sugar, then add the eggs. Once they are creamed together, add the ground almonds and cocoa powder
Sift the flour and add it to the mixture, along with the salt. Mix to combine, without over-working the dough. Wrap in cling film and rest in the fridge for as long as possible - 6 hours is ideal.
After this time, remove the cling film and roll out to a 2mm thickness. Cut into 8cm discs and gently press the pastry rounds into the tart cases. I'm lucky enough to own Silpat's Perfect Tartlettes Mold which needs absolutely no preparation and turns out consistently reliable baked goods every time.
Return to the fridge for 1 hour before using.
Preheat the oven to 350ºF.
Cook the pastry cases for 10 minutes, then remove and allow to cool.
