Mocha Chocolate & Strawberry Tarts (or pots!)
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 35 minutes
Makes 4-6 tarts
- 150g/5ozs. shortcrust pastry
- 200g/7ozs.; dark chocolate
- 1 cup cream
- 1 teaspoon espresso powder
- 1 egg
- 8 strawberries, hulled and sliced
Step 1 - Line 4 round flouted tins with the pastry and place int he fridge for 30 minutes (or overnight). Line the pastry with foil and fill with baking beads or dried beans and rice and bake for 10 minutes. remove foil and beans and bake for 5-7 minutes. You can completely skip this step if you're making them in pots. I have also done these in teacups and they work well but you will only get around 4 small teacups out of this mix.
Step 2 - Heat oven on 140C/280F. Place the chocolate, cream, espresso powder and egg in a double boiler and melt until smooth. Pour into the pastry and bake for 20 minutes (if you're making pots or teacups bake for 30 minutes or until the surface has tiny bubbles). Allow to cool completely.
Step 3 - Decorate with sliced strawberries or other fruit.
Pink Cloud Champagne
- Pink fairy floss (you can use regular or pashmak)
- 1 bottle chilled prosecco
Step 1 - Place fairy floss in champagne coupes and pour chilled Prosecco over it.