- Mark Hartstonge
Preheat the oven to 180°C.
Put the flour on your workbench and make a well in the centre.
Place the butter in the centre of the well, and work it with your fingertips until the butter is completely softened. Add the icing sugar and salt, and mix well together. Add the egg and mix further. Gradually draw the flour into the mixture.
When all mixed, work the dough 2–3 times in the palm of your hand until very smooth. Roll into a ball and flatten the top. Wrap in greaseproof paper or cling-film and refrigerate for a few hours. (Once wrapped, the pastry will keep well in the fridge for several days.)
To make the tart cases, cut the pastry into 6 rounds, using standard muffin tins for individual portions. Put into the oven and blind bake for 10–12 minutes.
Preheat the oven to 160°C.
Melt the chocolate and butter over a bain marie.
Whisk the egg yolks, egg, sugar and Tia Maria until pale and thick. Combine both mixtures.
Pour into the tart cases, still in their tins, and bake for 5 minutes.
Dust the tartlets with Dutch cocoa, and serve with vanilla mascarpone and fresh berries. At Boomrock we serve this dish with a raspberry coulis and top it with a chocolate decoration.