Shane cooks

Individual Baked Chocolate Clementine Tarts

Halloween Bat Balls
Preparation time:
45 minutes
Cooking time:
2 hours
Serves:
6

Shane Smith’s individual baked chocolate clementine tarts are the ultimate festive dessert for your dinner parties this holiday season. Rich chocolate pastry, with a chocolate and clementine zest filling that’s topped with a delicious, dried clementine slice and whipped double cream. We love how the rich and intense chocolate contrasts with the fruity and zesty notes of the clementine.

  • Ingredients

    For the chocolate pastry:
    • 125g butter
    • 125g caster sugar
    • 1 egg
    • Dash vanilla essence
    • 220g plain flour
    • 30g unsweetened cocoa powder
    For the chocolate filling:
    • 300g dark chocolate
    • 120ml milk
    • 180ml single cream
    • 1 large egg
    • 1 clementine, zest
    For the garnish:
    • 6 dried clementine slices
    • 250ml double cream
  • Method

    For the chocolate pastry:
    • For the pastry, into the bowl of the Kenwood kMix, fitted with the paddle attachment, cream the butter and sugar together until pale and soft.
    • To this add the egg and vanilla and mix to incorporate.
    • Finally, add the sieve flour and cocoa powder and mix until a soft dough is formed.
    • Turn onto a floured table and form into a ball, wrap & chill for 2 hours.
    • While this is resting, grease and flour six 4.5” round loose bottom tart tins.
    • Once the pastry is rested, roll on a floured table until 1/4 inch in thickness.
    • Cut out 6 x 5.5 inch round discs and line the prepared tins, cut off any excess pastry and chill for 30 minutes.
      Preheat the oven to 170C.
    • Once rested, line the tart with a square of greaseproof and fill with baking beans.
    • Bake for 15 mins, remove the parchment paper and beans and bake for a further 8 minutes until the tart shells are baked.
    • Remove and set aside to cool. 
    For the chocolate tart filling:
    • For the chocolate tart filling, heat the milk, cream and clementine zest in a pot.
    • Once warm, pour over the chopped chocolate and stir until melted and smooth.
    • Add the egg and whisk until combined.
    • Pour this mix into the pre-baked tart shells.
    • Return to the oven and bake at 120C for 20 minutes or until the chocolate filling is set.
    • Remove and allow to cool.
    To garnish:
    • For the dried clementine slices, carefully slice 2 clementines as thinly as possible and place these onto a lined tray.
    • Pop into a preheated oven set at 120C and bake for two hours, turning at the halfway point.
    • Keep an eye on them for the final hour as it will depend on your oven and the thickness of the clementine, they may not need the full hour.
    • Remove and allow to cool.
    • For the whipped cream, simply pop into the Kenwood kMix with the whisk attachment and whisk until thick.
    • To serve, spoon some of the cream on top of the cooled tarts and finish with a dried clementine slice and simply enjoy!

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