Chocolate Rosemary Tarts

by

Drop

POSTED Tue, September 30, 2014

Serves

12

Total Time

37 MINS

Calories

370

Individual tarts - how luxurious! These surprising treats contain a rich rosemary, sea salt and chocolate filling.

recipe-image

    INGREDIENTS


  • Ground almonds icon
    Ground almonds

    30 g (about 3 ¼ tablespoons)

  • All purpose flour icon
    All purpose flour

    160 g (about 1 ¼ cups)

  • Unsalted butter icon
    Unsalted butter

    120 g (about ½ cup)cold, cubed

  • Sugar icon
    Sugar

    50 g (about 3 ⅞ tablespoons)

  • Egg icon
    Egg

    1 (about 50 g)

  • Dark chocolate icon
    Dark chocolate

    200 g (about 1 ¼ cups)chopped

  • Unsalted butter icon
    Unsalted butter

    50 g (about 3 ½ tablespoons)cubed

  • Heavy cream icon
    Heavy cream

    300 ml (about 300 g)

  • Sea salt icon
    Sea salt

    3 g (about ½ teaspoon)

  • Fresh rosemary icon
    Fresh rosemary

    as needed

  • Sea salt icon
    Sea salt

    as needed

    METHOD


  • 1. Grease a clean muffin pan
  • 2. Add ground almonds and all purpose flour to a clean large mixing bowl
  • 3. Whisk until blended
  • 4. Add unsalted butter to the dough
  • 5. Cut in with pastry blender until coarse crumbs form
  • 6. Add sugar and egg to the dough
  • 7. Mix until dough forms
  • 8. Wrap with plastic wrap
  • 9. Chill in fridge - 30 min
  • 10. Pre-heat oven - 180°C
  • 11. Roll on lightly-floured surface
  • 12. Cut
  • 13. Press dough into muffin pan
  • 14. Bake until light golden - 15 min, 180°C
  • 15. Add dark chocolate and unsalted butter to a clean small bowl
  • 16. Add heavy cream, sea salt and fresh rosemary to a clean saucepan
  • 17. Heat until just boiling
  • 18. Remove
  • 19. Add chocolate mixture to filling
  • 20. Mix until smooth
  • 21. Transfer filling to pie
  • 22. Sprinkle with sea salt
  • 23. Chill in fridge until set

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