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mini chocolate ginger tarts

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mini chocolate ginger tarts

Yields1 Serving

 375 g Ready rolled short crust pastry
 100 g 70% dark chocolate
 2 tbsp Caster sugar
 60 ml Double cream
 1 tsp Extra virgin olive oil
 4 Pieces of stem ginger
 3 Sheets of edible gold leafoptional

1

Unroll the pastry and using a pastry cutter slightly large than the holes in a mini muffin tray cut out 24 discs of pastry. You can knead together left over pastry and roll out to get the last few discs. Fit the pastry into the holes of a mini cupcake tray.

2

cut 24 small squares of parchment paper out. Place these into the pastry lined muffin trays and weigh down with ceramic baking beans or dry rice. Bake for 10 minutes, then remove ceramic beans or rice and the parchment paper, return to the oven and bake for 4 - 6 minutes until slightly browned and crisp. Then set aside to cool.

3

Meanwhile, prepare the chocolate filling by melting together chocolate sugar and cream over a low heat. Once melted turn off heat and stir in the olive oil. Then leave to cool.

4

Once the cases and filling have cooled add 1/4 tsp of chopped ginger into the base of each tart(reserve some for the tops as well). Add a teaspoon of chocolate to each. Then give the whole tray a bit of a shake to even out the chocolate. Use the remaining ginger, add a little to the top of each tart.

5

I find using tweezers the easiest way to work with the gold leaf as it is very fragile. (don't even breathe in its vicinity). Pick up a sheet and dab the ginger on top to make it stick. Remove to a serving platter

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Ingredients

 375 g Ready rolled short crust pastry
 100 g 70% dark chocolate
 2 tbsp Caster sugar
 60 ml Double cream
 1 tsp Extra virgin olive oil
 4 Pieces of stem ginger
 3 Sheets of edible gold leafoptional

Directions

1

Unroll the pastry and using a pastry cutter slightly large than the holes in a mini muffin tray cut out 24 discs of pastry. You can knead together left over pastry and roll out to get the last few discs. Fit the pastry into the holes of a mini cupcake tray.

2

cut 24 small squares of parchment paper out. Place these into the pastry lined muffin trays and weigh down with ceramic baking beans or dry rice. Bake for 10 minutes, then remove ceramic beans or rice and the parchment paper, return to the oven and bake for 4 - 6 minutes until slightly browned and crisp. Then set aside to cool.

3

Meanwhile, prepare the chocolate filling by melting together chocolate sugar and cream over a low heat. Once melted turn off heat and stir in the olive oil. Then leave to cool.

4

Once the cases and filling have cooled add 1/4 tsp of chopped ginger into the base of each tart(reserve some for the tops as well). Add a teaspoon of chocolate to each. Then give the whole tray a bit of a shake to even out the chocolate. Use the remaining ginger, add a little to the top of each tart.

5

I find using tweezers the easiest way to work with the gold leaf as it is very fragile. (don't even breathe in its vicinity). Pick up a sheet and dab the ginger on top to make it stick. Remove to a serving platter

Mini Chocolate Ginger Tarts
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