Chocolate Tarts

INGREDIENTS 
(Makes 2 x 30cm/12 inch tart moulds) 

250g butter 
200g icing sugar 
medium pinch of salt 
500g flour 
4 egg yolks 
4 tbsp cold milk/water 

Cream butter, sugar and salt in a food processor. Pulse in the flour and egg yolks until mixture combines and appear like coarse breadcrumbs. Add cold water/milk. Gently work dough together to form a ball of dough. Lightly flour and push, pat and squeeze dough into shape. (you want to get the dough into shape with the minimal amount of kneading to retain the short and flaky texture) 

Roll pastry into a large log (or two), wrap it in clingwrap and let it rest in the refridgerator for at least 1hr. Jamie's method for lining mould is to thinly slice slivers of pastry lengthways around 5mm and place the slivers in and around the mould and around the bottom of the tart (like a jigsaw puzzle) and then pushing and leveling the sides together. Once the tart is lined, place the tart in the freezer for about an hour before baking it in the oven at 180 deg C for 15mins. 

Over working the dough will cause your dough to be elastic, making the pastry chewy and shrink when you bake it in the oven 


by Imelda