TRIPLE-CHOCOLATE TARTLETS

There’s a bit of work in these little guys, but when you bite into one, all the hard work is worth it! If you don’t have individual tart tins, you can make a large tart instead – a 23 cm (9 inch) diameter tart tin will do the trick.

Preparation Time 30 minutes, plus chilling | Cooking Time 45 minutes | Serves 6

160 ml (5¼ fl oz/²/₃ cup) single (pure/pouring) cream

2 tablespoons whisky

200 g (7 oz) dark chocolate (about 65–70 % cocoa solids), coarsely chopped

Sea salt flakes, to serve

CHOCOLATE PASTRY

200 g (7 oz/1¹/₃ cups) plain (all-purpose) flour

60 g (2¼ oz/½ cup) icing (confectioners’) sugar, sifted

30 g (1 oz/¼ cup) Dutch-process cocoa

120 g (4¼ oz/½ cup) cold butter, diced

2 egg yolks

CHOCOLATE-PRALINE FILLING

80 g (2¾ oz/½ cup) hazelnuts

90 g (3¼ oz/scant ½ cup) caster (superfine) sugar

200 ml (7 fl oz) single (pure/pouring) cream

250 g (9 oz) couverture milk chocolate, finely chopped

To make the chocolate pastry, process the flour, icing sugar, cocoa and a good pinch of sea salt in a food processor to combine. Add the butter, process until the mixture resembles fine crumbs, then add the yolks and 1 tablespoon iced water and process to combine. Turn onto a lightly floured work surface and bring the pastry together with the heel of your hand, then wrap in plastic wrap and refrigerate for 1 hour to rest.

Divide the pastry into six and roll out each piece on a lightly floured surface to 3 mm (1/8 inch) thick. Line six 10 cm (4 inch) diameter individual tart tins, letting the excess pastry overhang the sides, then refrigerate to rest for 1 hour. Preheat the oven to 180°C (350°F). Trim the excess pastry, then line the tartlet cases with baking paper and fill with raw rice or baking weights and blind-bake for 10–12 minutes until the edges of the pastry are dry to touch. Remove the baking paper and weights and bake for a further 10–12 minutes until the bases are dry and crisp, then set aside.

For the chocolate-praline filling, spread the hazelnuts on a baking tray and roast for 5–6 minutes until the skins darken. Tip into a clean tea towel, rub off the skins, and then spread the nuts on a lightly oiled baking tray. Stir the sugar and 60 ml (2 fl oz/¼ cup) water in a small saucepan over a medium–high heat until the sugar dissolves. Bring to the boil, brush down the sides of the pan with a wet pastry brush to remove the sugar crystals and cook for 3–4 minutes, swirling the pan occasionally until dark caramel in colour. Pour over the hazelnuts; stand until cool and set, and then break into rough pieces. Process in a food processor until the praline is finely ground and set aside. Bring the cream to a simmer in a small saucepan over a medium heat, add the milk chocolate and stir until smooth. Remove from the heat, stir in two-thirds of the praline mixture, reserving the remaining praline in an airtight container to serve, and pour into the tartlet cases, filling to about 4 mm (¼ inch) below the rim of the pastry cases. Refrigerate for an hour or so until firm.

Bring the cream and whisky to a simmer in a small saucepan over a medium–high heat, add the dark chocolate, remove from the heat and stand for 5 minutes, stirring until smooth. Pour over the praline filling and refrigerate for about 1 hour or until set (the tarts will keep refrigerated for up to 2 days). Serve scattered with the extra praline and a little sea salt.