Name: Lesley’s Individual Double Chocolate Tarts
Yield: Makes eight individual tarts
Ingredients: Eight 11.5 cm tart crusts made from French-Style Cookie Dough, fully baked; 170 g dark chocolate (60% cocoa solids), cut into 0.5 cm pieces; 100 g caster sugar; 315 ml double cream; 120 ml whole milk; 240 ml double cream; 85 g dark chocolate (60% cocoa solids), cut into 0.5 cm pieces; 4 medium eggs

Preparation info

Makes
eight
individual tarts

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

These ethereal chocolate tarts come from my friend Lesley Chesterman, restaurant critic and food writer at the Montreal Globe, Quebec’s premier English-language newspaper. Her recipe originally produced a single large tart, but I like this as an individual dessert.

Ingredients

Eight 11.5 cm tart crusts made from French-Style Cookie Dough, fully baked

Method

Set a rack at the middle level in the oven and preheat to 180°C/gas mark 4. Arrange the tart tins on a Swiss roll tin.
For the custard filling, whisk the milk, cream and half of the sugar together in a saucepan and bring the mixture to the boil over a

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Lesley’s Individual Double Chocolate Tarts

Ingredients

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