Individual pastry tart cases filled with a creamy fruit curd mix. But that's not all. Hidden beneath the fruity goodness is a layer of decadent chocolate, adding an extra layer of indulgence to these already irresistible tarts. Once you've made the pastry, this recipe for mascarpone fruit curd tarts is really easy. Whether you're hosting a dinner party or fancy afternoon tea, these tarts are a good choice.
20gdark chocolate(I used Green&Blacks 70%) - grated
Instructions
Pastry
Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Rub the butter into the flours and sugar until the mixture resembles bread crumbs.
50 g unsalted butter, 125 g flour, 25 g golden caster sugar
Add the egg white and a splash of water and mix together with a flat-bladed knife.
1 egg white
Bring the mixture together with your hands to form a dough. If it's still too crumble to form a dough, add another splash of water. But be careful not to make the dough wet.
Shape into a flattish disc and cover in wax wrap or plastic bag and place in the fridge to rest for half an hour.
Roll the dough out thinly to about 3 mm (⅛ inch) and cut circles just big enough to fill a210 cm (4 inch) loose bottomed fluted tart tin.
Press the pastry circles into 6 buttered tart tins and trim the tops with a knife. Gather any offcuts and roll again as necessary.
Place the tarts on a baking tray and prick the bottoms in several places with a fork.
Bake for 10 minutes in the middle of the oven or until lightly golden, then leave to cool on a wire rack.
Filling
Meanwhile, melt the chocolate in a glass or ceramic bowl suspended over a pan of not quite simmering water.
50 g milk chocolate
Stir until smooth, then leave to cool a little.
Carefully remove the pastry cases from the tins. Spread a couple of teaspoons or so of chocolate around the base of each tart case and leave to set.
In a bowl, mix the mascarpone cheese with the fruit curd until smooth.
125 g mascarpone cheese, 3 tbsp fruit curd
Divide the mixture between the six tart cases. Sprinkle the tops with grated dark chocolate and serve.
20 g dark chocolate
Notes
To get ahead you can make these tarts in advance. They will keep in a sealed container in the fridge for a couple of days. Best to add the grated chocolate just before serving.You can use whatever type or flavour of fruit curd you like. Homemade or shop bought are both fine, but the colour of the curd will affect the colour of your tarts.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.