White Chocolate and Cardamom Truffle Tarts
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Preparation time:
1 hour plus chilling
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Cooking time:
15 minutes for pastry
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Total time:
1 hour 45 minutes
Ingredients
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225g sweet pastry
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5 cardamom pods
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350g white chocolate
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400ml double cream
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1 tsp top-quality cocoa powder
Method
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Preheat the oven to 200°C/gas mark 6.
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Roll out the pastry to 3mm thick. Use to line 12 holes in a medium muffin tin (the holes should be about 7.5cm wide). Prick the bases and chill for 10 minutes.
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Line the pastry with greaseproof paper and baking beans. Bake for 10 minutes.
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Remove the beans and paper and cook for 5 more minutes until golden. Cool completely.
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Meanwhile, remove the seeds from the cardamom pods and crush in a mortar until powdery. Break the chocolate into small pieces and put in a bowl with the cardamom.
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Heat the cream until just boiling, then stir into the chocolate. Keep stirring until smooth. Now whisk the mixture with an electric whisk until it thickens - this may take 10 minutes. The chocolate should leave a thick trail when the whisks are lifted. Chill for 30 minutes until it holds soft peaks.
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Spoon the truffle mix into the cold pastry cases and chill for another 30 minutes. Dust with cocoa, and serve.
Comments
Glossary
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Bake
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Baking beans
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Boil
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Cardamom
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Chill
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Chocolate
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Cocoa
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Cream
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Crush
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Dust
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Line
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Pastry
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Pestle and mortar
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Preheat
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Prick
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Roll
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Soft peaks
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Thicken
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Whisk
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This recipe was first published in Wed Aug 01 01:00:00 BST 2001.
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