These little tarts do look a little rustic, but that is partly due to my lack of finesse when it comes to fitting pastry into tiny little holes in the tin I was using. But please, cast aside appearances for a minute, and you have a really rather elegant tart, full of a rich dark chocolate ganache flavoured with cardamom. Not too sweet, and very grown up, these are perfect for chocolate lovers without a particularly sweet tooth.
The tin I used to make these is quite old and was purchased from Lakeland. Having looked at their website, this seems to be the latest version on sale now. You could easily make a full sized tart too, if you fancied.
Chocolate and cardamom tarts
Makes 1 x 23cm tart or 24 x tiny 1” tarts
- Sweet shortcrust pastry to fill your tin(s). I used this recipe from Dan Lepard.
- 10 cardamom pods
- 300ml double cream
- 200g 70% cocoa chocolate (I used Valhrona) plus 30g for later
- 25g unsalted butter
I started by preparing the pastry case. I can’t claim any originality; I just used this recipe, which worked well. I don’t feel confident enough with pastry making to try and come up with my own recipe. I made the pastry, chilled it, rolled it out and blind baked it using ceramic baking beans. I left the pastry case to cool for around an hour after baking.
Next, I split open the cardamom pods, extracted the seeds from inside and bashed these up well in a pestle and mortar.
I poured the cream into a small saucepan and warmed it up. I dropped in the chocolate, butter and cardamom and stirred until the chocolate was melted and the ingredients were well mixed.
I gently poured the mixture into the cases (transferring it to a pointy lipped jug first to make pouring more accurate). I filled the cases up to the brim.
I put the cases in a very cool spot to chill and firm up for around 4 hours and then sprinkled them with microplaned Valhrona chocolate before serving.