Anyone who’s been reading this blog for any length of time knows I’m an unrepentant chocaholic, as it’s been a while since we posted a good recipe made with chocolate. Once again, I adopted one of my favorites from Jacqueline Bellefontaine‘s What’s Cooking, Chocolate:
Chocolate Fruit Tartlets
- 1 1/4 cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 2/3 cups margarine
- 3 tablespoons superfine sugar
- 2 – 3 tablespoons water
- 1 3/4 ounces bittersweet chocolate
- 1/2 cup mixed nuts toasted
- 12 ounces prepared fruit.
- 3 tablespoons apricot reserve or red currant jelly
- Sift together the flour and unsweetened cocoa into a mixing bowl. Cut the butter into small pieces and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs
- Stir the sugar. Add just enough of the water to mix to a soft dough, approximately 1-2 tablespoons. Cover and chill in the refrigerator for about 15 minutes.
- Roll out the dough on a lightly floured surface and use to line 4″ tartlet pans. Prick the dough with a fork and line the pie shells with a little crumpled foil. Bake in a preheated oven at 375 F, for 10 minutes.
- Remove the foil and bake for a further 5-10 minutes, until the pastry is crisp. Place the pans on a wire rack to cool completely.
- Melt the chocolate. Spread out the chopped nuts on a plate. Remove the the pie shells from the tin pans. Spread melted chocolate on the rims, then dip in the nuts. Let set.
- Arrange the fruits in thye tartlet shells. Melt the apricot preserve or red currant jelly with the remaining 1 tablespoon of water and brush it over the fruit. Chill the tartlets until needed.
— VARIATION —
If desired, you can fill the cases with a little custard cream
before topping with the fruit. For a chocolate-flavored filling,
blend 8 ounces chocolate hazelnut spread with 5 tablespoons of Rich Whip
Enjoy, gentle reader, enjoy!