Spiced Salted Chocolate Tarts

Spiced salted chocolate tarts

Mausteiset suolaiset suklaatortut

There is nothing better to finish a dinner party, than a rich dark chocolate tart.  My version is spiced with cardamon and star anise and I have added a pinch of sea salt to give it a beautiful salted chocolate hit.  The tart is so rich, it only needs a simple berry accompaniment.  If you want an extravagant flourish, look for out for sheets of edible gold leaf which are readable available in many supermarkets and baking shops these days.

 

For the pastry:

180 g flour (gluten free if necssary, I usually use Provena)

100 g plant based margarine

a good pinch of salt

1 tsp sugar

 

For the filling:

150 ml plant based milk (I used soya)

4 cardamom pods

2 star annise

2 tbsp coconut sugar

1 tbsp cornflour

250 g dark vegan chocolate

1 teaspoon vanilla extract

a good pinch of sea salt

 

berries to decorate

Spiced salted chocolate tarts

Preheat the oven to 175 degrees c. and grease and line the base of your individual tins.

To make the pastry combine the flour, sugar and salt and add the margarine.   Quickly rub it into the flour until you have fine breadcrumbs.  Next, keep adding a few teaspoons of ice cold water, stirring with a knife until your pastry begins to come together.  You should then be able to use you hands to bring the pastry into a ball.  Cover with cling film and refrigerate for 20 -30 minutes.

Roll out the pastry on a floured surface to around 5 mm thick and line your tins.  Trim the sides if necessary and  prick the base all over with a fork and refrigerate again for 20 minutes.

Blind bake the pasty (use baking paper covered with rice or baking beans to stop the pastry rising) for 10 minutes, before removing the beans and baking for another 10 – 12 minutes to allow the pastry to crisp up an colour a little.  Set to one side to cool.

To make the filling bash your cardamon pods to split them and add to a small saucepan along with all but a tablespoon of the milk, the sugar and the star anise.  Gently heat and allow the spices to infuse the milk.

Meanwhile break the chocolate into pieces in a heatproof bowl and, in a separate small dish, mix the cornflour with the reserved tablespoon of milk.

Add the cornflour mix to the warm milk and bring to a simmer to thicken.  Remove the star anise and cardamom pods and pour the thickened milk over the chocolate and stir until melted.  Finally stir in the vanilla and salt, taste and add a little extra salt if necessary.

Pour the filling into the cases and refrigerate for 3 – 4 hours until set.

Serve topped with berries