Whisky chocolate tartlets

Rich, velvety and boozy ... these whisky chocolate tartlets are the perfect dinner party finale
whisky chocolate tarts

Aaron Ashworth, head chef at Candlelight Inn in Somerset, shares his recipe for whisky chocolate tartlets

candlelight-inn.co.uk

Makes    8
Oven temp    170°C / gas 3

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For the pastry:

  • Unsalted butter 250g
  • Icing sugar 175g
  • Eggs 2
  • Plain flour 370g
  • Ground almonds 30g
  • Salt a pinch

For the whisky chocolate crémeux:

  • Whisky 40ml
  • Caster sugar 60g
  • Egg yolks 80g
  • Milk 250ml
  • Double cream 250ml
  • Dark chocolate 230g, broken into pieces

For the tart cases:

  • Cooking spray or butter
  • Egg 1, beaten
  1. For the pastry: cream together the butter and sugar using an electric mixer. Add the eggs one at a time, mixing well. Add the flour, almonds and salt, mixing until a dough forms. Wrap the dough in clingfilm and leave to rest in the fridge.
  2. For the whisky chocolate crémeux: place the whisky, sugar and egg yolks in a mixing bowl and whisk until light and fluffy.
  3. Gently heat the milk and cream in a heavy-based saucepan over a low heat. Once warmed through, whisk into the whisky mixture.
  4. Pour the combined mixture back into the pan. Over a low heat, bring the mixture to 84°C (or until it starts to thicken) while continuously whisking.
  5. Place the chocolate in a mixing bowl. Pour the warm crémeux over the chocolate and whisk until melted. Place in the fridge until the mixture has cooled and is starting to set.
  6. For the tart cases: preheat the oven to 170°C / gas 3. On a lightly floured surface, roll out the pastry to around 2-3mm thick. Cut the pastry into 8 circles using 8cm tart cases as a guide, keeping 2cm extra width around the edges. Grease the cases using cooking spray or butter.
  7. Carefully place each circle of pastry into a tart case, using your finger to press in the edges – there should be a little overhang.
  8. Line each pastry case with baking parchment and place baking beans on top. Blind bake the cases for 15 minutes or until the pastry is cooked. Take the cases out of the oven, carefully remove the baking beans and parchment, then egg wash the base. Return to the oven for a further 2 minutes to bronze.
  9. Remove the cases from the oven, trim off the pastry edges and leave to cool. 10 Pipe the whisky chocolate crémeux into each tart case and serve with your choice of ice cream.

You will need

For the pastry:

  • Unsalted butter 250g
  • Icing sugar 175g
  • Eggs 2
  • Plain flour 370g
  • Ground almonds 30g
  • Salt a pinch

For the whisky chocolate crémeux:

  • Whisky 40ml
  • Caster sugar 60g
  • Egg yolks 80g
  • Milk 250ml
  • Double cream 250ml
  • Dark chocolate 230g, broken into pieces

For the tart cases:

  • Cooking spray or butter
  • Egg 1, beaten

Method

  1. For the pastry: cream together the butter and sugar using an electric mixer. Add the eggs one at a time, mixing well. Add the flour, almonds and salt, mixing until a dough forms. Wrap the dough in clingfilm and leave to rest in the fridge.
  2. For the whisky chocolate crémeux: place the whisky, sugar and egg yolks in a mixing bowl and whisk until light and fluffy.
  3. Gently heat the milk and cream in a heavy-based saucepan over a low heat. Once warmed through, whisk into the whisky mixture.
  4. Pour the combined mixture back into the pan. Over a low heat, bring the mixture to 84°C (or until it starts to thicken) while continuously whisking.
  5. Place the chocolate in a mixing bowl. Pour the warm crémeux over the chocolate and whisk until melted. Place in the fridge until the mixture has cooled and is starting to set.
  6. For the tart cases: preheat the oven to 170°C / gas 3. On a lightly floured surface, roll out the pastry to around 2-3mm thick. Cut the pastry into 8 circles using 8cm tart cases as a guide, keeping 2cm extra width around the edges. Grease the cases using cooking spray or butter.
  7. Carefully place each circle of pastry into a tart case, using your finger to press in the edges – there should be a little overhang.
  8. Line each pastry case with baking parchment and place baking beans on top. Blind bake the cases for 15 minutes or until the pastry is cooked. Take the cases out of the oven, carefully remove the baking beans and parchment, then egg wash the base. Return to the oven for a further 2 minutes to bronze.
  9. Remove the cases from the oven, trim off the pastry edges and leave to cool. 10 Pipe the whisky chocolate crémeux into each tart case and serve with your choice of ice cream.
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‘I like to serve the tartlets with toasted walnuts and walnut ice cream, but vanilla ice cream also works well', says Aaron

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