Chocolate Cream Tartlets
|Short crust pastry||1|
|Plain chocolate||175 Gram, broken into pieces|
|Strong black coffee||50 Milliliter|
|Brandy||15 Milliliter (1 Tablespoon)|
|Double cream||300 Milliliter, whipped|
|Whipping cream/Double cream||150 Milliliter|
|Vanilla sugar||10 Milliliter (2 Teaspoon)|
|Grated chocolate||2 Tablespoon|
If larger tartlets are preferred, cut the pastry into 10 cm/4 inch circles and use to line 6 tartlet tins.
On a floured work surface, roll the pastry out to a thickness of 3 mm/1/8 inch and, with a 7.5 cm/3 inch pastry cutter, cut into 12 circles.
Gently press the dough into 12 tartlet tins and prick the shells thoroughly with a fork.
Place on a baking sheet and bake in a preheated oven for 15 minutes or until golden brown.
Remove from the oven and cool on wire tray, before removing the tins.
To make the filling, melt the chocolate with the coffee and brandy in a saucepan over a low heat, stirring constantly as the chocolate melts and forms a thick paste.
Cool slightly and stir in the egg yolks.
Continue stirring until cool.
Gently fold in the cream and divide the mixture between the tartlets.
Chill until set.
In a chilled bowl, whisk the cream with the vanilla sugar until it is thick and forms soft peaks.
Decorate each tartlet with a spoonful of this topping and some grated chocolate.