Chocolate Orange Tartlets

So far we’ve a had a very mild autumn, but in the last few days there has been a bitter cold chill in the air. Like most people, I am not a fan of frosty mornings and dark evenings,  but I love the chance to sit by a roaring fire and indulge in hot chocolate and buttery treats. These chocolate and orange tarts are just the type of treat that can make any day seem brighter. For this recipe, I use really good quality chocolate (Lindt in this case), with fresh cream and a little Cointreau. The chocolate ganache is encased in a buttery crisp short crust pastry and garnished with some fresh orange zest. These tarts are simple to make and the perfect treat to fend away the winter blues.

Ingredients

Pastry

• 190g all-purpose flour
• 110g salted butter, cut into cubes
• 1 tablespoon of sugar
• 2 tablespoons cold milk / water

Ganache

• 250mls of double cream
• 250g of Lindt chocolate (I used half milk chocolate and half 70% Cocoa)
• 2 tablespoons of Cointreau
• Orange zest

Method:

1. Grease six 4″ round tartlet tins with a little butter.
2. Sieve the flour into a large bowl.
3. Add the butter cubes and rub the butter into the flour until it resembles breadcrumbs.
4. Add the milk a little at a time. You need just enough to bring the pastry into a loose dough.
5. Bring the pastry together with a fork, then form it into a ball and wrap it in cling wrap.
6. Place it in the fridge and leave it rest for at least thirty minutes.
7. Preheat the oven to 180 C / 350 F.
8. Roll the pastry out on a floured surface/ silpat.
9. Line the tartlet tins with the pastry.
10. Flatten out six paper cupcake liners and lay them on top of the pastry in each tartlet tin.
11. Put some baking beads/ rice on top of the cupcake liners.
12. Bake the pastry cases for 8-10 minutes until golden.
13. Remove the baking beads and cupcake liners, and cook the pastry cases in the oven for a further 5 minutes.
14. Once cooked, allow to cool on a wire rack.
15. To make the ganache, heat the chocolate and cream together in a bowl over a saucepan of boiling water.
16. Allow to melt, and stir together when the mixture is smooth and creamy.
17. Add the Cointreau, and stir to combine.
18. Pour the ganache into the cooled pastry shells.
19. Chill in the fridge for 45 minutes or until just set
20. Garnish with orange zest and serve.