Chocolate Rosemary Tarts
Serves
12
Total Time
37mins
Calories
370
Individual tarts - how luxurious! These surprising treats contain a rich rosemary, sea salt and chocolate filling.
- Ground almonds
30 g (about 3 ¼ tablespoons)
- All purpose flour
160 g (about 1 ¼ cups)
- Unsalted butter
120 g (about ½ cup)cold, cubed
- Sugar
50 g (about 3 ⅞ tablespoons)
- Egg
1 (about 50 g)
- Dark chocolate
200 g (about 1 ¼ cups)chopped
- Unsalted butter
50 g (about 3 ½ tablespoons)cubed
- Heavy cream
300 ml (about 1 ¼ cups)
- Sea salt
3 g (about ½ teaspoon)
- Fresh rosemary
as needed
- Sea salt
as needed
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
