Chocolate Chip Tartlets
|Rich shortcrust pastry||1 Cup (16 tbs)|
|Unsalted butter||75 Gram|
|Vanilla sugar||25 Gram|
|Plain flour||7 1⁄2 Milliliter (1 1/2 X 5 Milliliter Spoons)|
|Chopped walnuts||40 Gram|
|Plain chocolate||175 Gram, roughly chopped|
On a floured work surface, roll the pastry out to a thickness of 3 mm/ 1/8 inch.
With a 7.5 cm/3 inch pastry .cutter, cut into 18 circles.
Gently press the dough into 18 tartlet tins and prick the shells thoroughly with a fork.
Place on a baking sheet and chill while making the filling.
Beat the butter in a mixing bowl, until pale and soft.
Add the sugars and beat until light and fluffy.
Beat in the eggs, 1 at a time, beating well after each addition.
Stir in the rum (if using), flour, walnuts and chocolate.
Fill each tartlet shell with a heaped 5 ml spoon/teaspoon of the mixture and bake in a preheated oven for 25-30 minutes or until lightly golden on top.
Remove to a wire tray and leave to cool.
The tartlets can be served either warm or cold.