These little tarts are made in a muffin tin. Think Portugese custard tarts; the pastry similarly flaky and the filling equally wobbly. As they cool, a deceptively pale thin crust might split allowing a glimpse of the tempting dark mousse beneath. Use your fingers or serve with forks and lemony crème fraiche or fromage frais.
Makes 12
Prep: 25 min
Cook: 25 min
85g butter
320g Jus-rol puff pastry
flour for dusting
1 large whole egg
2 large egg yolks
50g caster sugar
100g dark chocolate (70% cocoa solids)
Dust a work surface with flour, gently roll out the pastry lifted off its wrapping sheet onto a floured surface and use a 10cm cookie cutter to cut 12 circles. Lavishly butter a 12-cup muffin tin with 10g butter. Fit the pastry circles into the prepared tin, tucking and pleating generously. Pierce all over with a fork. Line with baking parchment anchored with baking weights. Bake for 15 minutes or until crisp. Meanwhile, place whole egg, yolks, and sugar in a mixing bowl and whisk vigorously (preferably using an electric whisk) until pale and fluffy like yellow meringue. Half fill a pan with boiling water. Place a bowl over the top. Break up the chocolate and cut 75g butter into pieces. Melt together in the bowl, stirring until smooth. Remove the bowl and leave the chocolate to cool for 10 minutes. Pour the chocolate onto the egg mixture beating the two together. Ladle into the pastry cases, going right up to the lip. Bake for 8 minutes then leave to cool.