Date and dark chocolate caramel tarts
Couldn’t resist having this divine recipe on the blog! This one is courtesy of Ella from Brownsugar catering.
Pastry
155g plain flour
2 tsp cocoa powder
2 table spoons brown sugar
100g butter chilled and cubed
2 tablespoons iced water
Filling
8 large dates
100g dark chocolate chopped
100g dark chocolate (reserve for the top)
90g soft brown sugar
170 ml golden syrup
3 eggs lightly beaten
2 tsp vanilla essence
100ml pouring cream
Grease 4 small fluted tart tins.
Sift the flour, cocoa and sugar into a bowl and rub in the butter with your fingertips until the mixture reembles fine breadcrumbs. Make a well, add almost all the water and mix with your hands forming a dough. Press the pastry into each tin, use a knife to cut the excess pastry from the edges of the tin to form a clean edge, also prick the base with a folk. Cut 4 rounds of baking paper large enough to cover all surfaces of pastry. Grab some beans or rice which are cheap and place them onto the baking paper to make a weight. Bake in the oven for 15 minutes. Cool.
Put a flat tray under the tarts. Put 2 dates in each tart and break up the first 100g of chocolate into pieces and spread between each tart.
Combine the sugar, golden syrup, eggs, vanilla and cream in a bowl and whisk together with a whisk. Pour into the pastry shell and bake 10 minutes. Cool before eating – these are the bomb!
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