Rich dark chocolate tartlets
This was a winner on the dessert menu at the Great House Restaurant in Lavenham, owned by Regis Crepy from 1985 until 2018. Here is the recipe, just remember do not over cook the tartlet at the end!
Serves Ten Ingredients Pastry 125g plain flour / farine Pinch salt / pincée de sel 60g butter, diced / beurre en morceaux 1 small egg, beaten / petit oeuf battu 1 tablespoon water / cuillère a soupe d’eau Appareil chocolat 135g sugar / sucre 115g butter softened / beurre mou 35g plain flour / farine Grated zest of half orange / zest d’une demi orange 135g good quality dark chocolate, melted / chocolat noir fondu 3 tablespoons Grand Marnier / cuillère a soupe de Grand Marnier 3 medium eggs / 3 œufs moyens 100g crushed roasted hazelnuts / noisettes roties écrasées 1. Make the pastry: sift the four into a bowl and add the salt. Rub in the butter with your fingertips until the mixture resembles rough breadcrumbs. Make a well in the centre and add the beaten egg and water. Mix well with your fingers until the dough forms a ball and leaves your hands clean. Wrap it in cling film and leave to rest in the refrigerator for 30 minutes. 2. Meanwhile: in the bowl of a food mixer, beat the sugar and butter until white and creamy. Add the flour, a little at a time, and then mix in the orange zest, melted chocolate and Grand Marnier. 3. In a separate bowl, beat the egg up to the stage at which, when you lift the whisk, there is a continuous 'ribon'. Fold tham gently in batches, into the cocolate mixture and then add the hazelnuts. 4. Roll out the dough on a lightly floured surface to 3 mm thickness, and use to line 10 small tartlet tins. Cover with waxed paper or baking parchment and fill with baking beans right up to the top. 5. Bake in a preheated oven at 150 C, for 15 minutes. Carefully remove the beans and waxed paper and then pop the tarlets back in the oven for 5-6 minutes to finish cooking evely and colour. Remove and turn up the oven to 180 C. 6. Fill the precooked tartlets with the chocolate mixture and cook for 5 minutes in the oven. Remove each tarlet from the tin, leave it cool for a while and serve on a plate with whipped cream.
This recipe can be found on page 126 in Regis Crepy’s cookery book ‘Bon Appetit’. Just pop in and pick up a copy at Amelie Restaurant.
You can also see a recipe online in the April Cambridge edition