Guildford Living Dec - Jan 2020 10.29.04

C hristmas
MINI CHOCOLATE &
RASPBERRY TARTS
So, you're not a fan of mince meat and
dried fruit? Christmas is a challenging
time then. Just as well to have
these delicious Christmas pudding
alternatives for the big day. Recipes
from egg experts Clarence Court
Prep: 30 mins | Cook: 30 mins to 1 hour
Serves 6
INGREDIENTS
For the pastry:
150g (5oz) plain flour
4 level tbsp icing sugar
Pinch of salt
100g (3½ oz) unsalted butter
1 Burford Brown egg yolk
For the filling:
4 tbsp raspberry conserve
284ml carton whipping cream
2 tbsp liquid glucose
200g bar dark chocolate
50g (1¾ oz) unsalted butter
Few drops of vanilla extract
Fresh raspberries and chocolate curls or
fans, to serve
Icing sugar, to dust
METHOD
Pre heat the oven to 180°C (350°F, gas mark 4).
Pour flour, icing sugar and salt into a bowl and stir.
Cut the butter into smaller pieces before adding it to
the flour and rubbing together.
Add the Burford Brown egg yolk and bind together
(if required, add 1-2tbsp of water to get the desired
consistency). Wrap the pastry in cling film and leave
to chill it for around 15 mins.
Roll the pastry and use it to line the tins. Prick
the bottom of the pastry and line with backing
parchment and baking beans before putting it in the
oven to bake for 12-15 minutes.
Remove the baking parchment and baking beans
then return to the oven to bake for a further 3-5
minutes or until the pastry is cooked through.
Take out of the oven and leave to cool. Remove the
pastry from the tin and cover the bases with jam.
For the chocolate filling, carefully bring cream to the
boil and remove from the heat. Stir in liquid glucose
and pour over the chocolate, stirring until it's
melted. Add butter and vanilla extract and stir until
melted. Pour the chocolate into the cases. Chill until
filling has set. Decorate with raspberries to finish.
THESE HEAVENLY CHOCOLATE
TARTS ARE NOT ONLY A
MOUTHFUL OF CHOCOLATE
RASPBERRY HEAVEN, BUT THEY
ARE ALSO SO EASY TO MAKE.
24 | www.guildfordliving.co.uk