So amazingly good, best served room temperature.


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Makes 6

Tart:

10 tablespoons butter, soft

1⁄2 cup+2 tablespoons confectioners' sugar

2 egg yolks

11⁄2 cups plain flour

1⁄4 cup cocoa powder



 





Filling:

11⁄2 cups sugar

3 tablespoons corn syrup

6 tablespoons water



 





Topping:

6 tablespoons heavy cream

1 tablespoon sour cream

1 teaspoon vanilla

1⁄2 cup heavy cream

4 oz dark chocolate, chopped

fleur de sel or Maldon salt


  1. Preheat oven to 350°F.
  2. Beat butter and sugar until creamy.
  3. Add egg yolks and beat well.
  4. Add flour and cocoa and work together.
  5. Press into 6 mini tart pans.
  6. Prick the bottom with a fork.
  7. Let sit for 1 hour.
  8. Bake until golden and crisp, about 12 to 15 minutes.
  9. Cool on a wire rack.
  10. In a saucepan over medium heat beat together sugar, syrup, and water.
  11. Bring to a boil and cook until golden, about 8 to 10 minutes.
  12. Remove from heat and add cream, sour cream, and vanilla.
  13. Pour the warm liquid into the tarts.
  14. Place cream and chocolate in a double boiler and melt together.
  15. Once smooth remove from heat and place on top of each tart.
  16. Finish off by sprinkling the tarts with some salt.

TIP:

Photography by Linda Pugliese

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