- 1 1/4 cups [175 g] all-purpose flour
- 3 tablespoons [45 mL] unsweetened cocoa powder
- 2/3 cup [150 g] butter
- 3 tablespoons [45 g] super fine sugar
- 2 to 3 tablespoons [30 to 45 mL] water
- 1 3/4 ounces [50 g] dark chocolate
- 1/2 cup [125 mL] chopped mixed nuts, toasted
- 12 ounces [340 g] berries or peeled fruit slices or pieces such as kiwi, strawberries, cherries, peaches...
- 3 tablespoons [45 mL] apricot jam or redcurrant jelly
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- Preheat oven to 375°F [190°C].
- Into a large bowl, sift together flour and unsweetened cocoa powder.
- Cut butter into small pieces and, using your fingers, rub butter pieces into flour mixture until mixture resembles fine crumbs.
- Mix in sugar; then mix in enough water, 1 to 2 tablespoons [15 to 30 mL], to get a soft dough.
- Roll dough onto a lightly floured surface; cut dough and line 4 individual pie plates.
- Prick dough with a fork before lining pie shells with a little crumpled al foil.
- Bake tarts into preheated oven for 5 to 10 minutes.
- Remove al foil and bake tarts for 5 to 10 minutes longer, until crisp.
- Remove from oven; leave to cool completely, onto wire racks.
- Then meld dark chocolate, and sprinkle chopped mixed toasted nuts onto a plate.
- Unmold pie shells, brush a little melted chocolate all around the rim of one pie shell and dip rim into chopped mixed toasted nuts, to coat rim all around with nuts.
- Repeat with remaining pie shells.
- Leave chocolate to harden.
- Either fill tarts with berries and/or fruit slices and/or fruit pieces.
- Melt apricot jam or redcurrant jelly mixing in remaining 1 tablespoon [15 mL] water.
- Using a pastry brush, brush melted jam or jelly over berries and/or fruit pieces.
- Refrigerate until ready to serve.
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