Double Chocolate Tarts

Preparation info
  • Makes

    6

    • Difficulty

      Easy

Appears in
Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

Pastry

  • 50 g (2 oz) unsalted butter
  • 75 g (3

Method

Rub the butter into the flour and cocoa, and then stir in the sugar and egg yolk. Add iced water, if necessary, to bind to a pastry. Leave it to rest for half an hour, and then roll out, and line 4 pastry cases.

Bake blind for 6 to 8 minutes at 180°C/350°F/gas m