250 g Plain flour
75 g Caster sugar
1 ts Cinnamon
1/2 ts Salt
125 g Unsalted butter; firm but
-not fridge-cold
3 tb Milk
MMMMM--------------------------FILLING-------------------------------
200 g Dark chocolate (70% cocoa
-solids)
150 ml Double cream
3 tb Runny honey
2 ts Cinnamon
1/2 ts Salt
Chilli powder; to taste
MMMMM---------------------------CREAM--------------------------------
250 g Mascarpone
4 tb Honey
150 ml Double cream
Cinnamon; to dust
You don't have to serve these with the honey cream, but I find it
helps to balance out the bittersweet flavour of the chocolate ganache.
In a large bowl, stir together the flour, caster sugar, cinnamon, and
salt. Cut the butter into 1cm cubes, then add to the flour mixture
and rub into the dry ingredients using your fingertips, or blitz in a
food processor. Keep going until there are no visible chunks and the
mixture is fine and sandy. Add the milk and cut it into the mixture
using a small sharp knife (or, again, in the food processor),
distributing the liquid evenly until no dry flour remains and the
dough is beginning to come together in small clumps. Add a drop more
milk if necessary. The dough ought to be just moist enough to hold
together as a mass when squeezed between your hands.
If the dough's a little sticky, press it into a flattish disc, wrap in
clingfilm and chill it for 15-20 minutes before continuing.
Otherwise, get straight to work rolling it out of a lightly floured
surface. Roll to a sheet no thicker than 5 mm it should measure
roughly 30x40 cm. Use a 10 cm pastry cutter to stamp out circles.
Press the pastry circles into the moulds of a 12‑hole
muffin/cupcake tin, taking care to press out any folds and push the
pastry firmly into the sides of the tin. Trim any excess and place
the tin in the fridge for 30 minutes or the freezer for 15 minutes,
giving the pastry a chance to relax and so minimising shrinkage
during baking. Meanwhile, preheat the oven to 200°C/400°F/gas mark
6.
While the pastry chills, cut a dozen 12 to 15 cm squares of baking
parchment and have some baking weights or uncooked rice, dried
chickpeas, or lentils ready. Once the pastry has chilled, line each
tart with a square of baking parchment and fill the parchment with
baking weights or whatever you have to hand. Bake the cases in the
preheated oven for 15 minutes before gently removing the baking
weight parcels, parchment and all, and returning the tart cases to
the oven for a further 5 minutes to crisp and lightly brown. Leave to
cool in the tin.
While the pastry cools, prepare the ganache filling. Finely chop the
chocolate, then place in a heatproof bowl along with the cream. Set
the bowl over a pan of simmering water and stir while the mixture
gently steams. Once all the chocolate has melted and the mixture is
smooth and glossy, add the honey, cinnamon, and salt. Stir in a pinch
of chilli powder, then add more to taste.
While it s still warm and runny, spoon the ganache into the pastry
cases in their tin. Leave to cool completely, then transfer to the
fridge for at least 30 minutes before unmoulding.
Once the tarts are ready, prepare the honey cream. Beat the
mascarpone with the honey until smooth. In a separate bowl, whisk the
double cream to soft peaks, then fold the whipped cream into the
mascarpone mixture. Serve each tart with a spoonful of honey cream
and a dusting of cinnamon.
