You'll want to keep this dessert to yourself!
Ingredients
- for the pastry:
- 175 g plain flour
- 75 g unsalted butter
- 25 g plain chocolate (grated)
- 25 g icing sugar
- 1 egg
- 1/2 teaspoons cold water
- for the chocolate sauce:
- 20g dark chocolate (55% - 70% coco content)
- 8 tblsp cream
- for the chocolate filling:
- 25 g caster sugar
- 50 g corn flour
- 3 egg yolks
- 1 tsp vanilla essence
- 600 ml milk
- 175 g plain chocolate (chopped)
- for the meringue:
- 3 egg whites
- 175 g caster sugar
- 25 g hazelnuts (chopped)
Method
- For the Pastry:
- Preheat the oven 200°C/ 400°F. Sift the flour into a bowl. Add the butter, cut into small pieces and rub in with fingertips.
- Stir in the chocolate, icing sugar egg and enough water to mix to firm dough. Knead lightly, then wrap and chill in a fridge for 30 minutes.
- Roll out pastry on a lightly floured surface. Grease 5 tartlet tins with butter and cut around pastry with each.
- Bake blind (to bake blind, line the pastry with greaseproof paper and fill with baking beans) for 15min. lift out the paper and the beans and bake for a further 5 minutes.
- For the Filling:
- Mix together the corn flour, egg yolks, sugar, vanilla essence and a little of the milk in a large bowl.
- Bring the remaining milk to the boil in a saucepan.
- Pour over the egg mixture, stirring.
- Return the mixture to the saucepan and cook for 2 minutes, stirring until thickened.
- Add the chopped chocolate and stir until melted.
- Pour the mixture into the pastry cases.
- For the Meringue:
- Whisk the egg whites until stiff.
- Gradually whisk in the sugar, a little at a time, until the mixture is stiff and glossy.
- Stir the hazelnuts into the meringue.
- Spoon the meringue over the tartlets.
- Place under a preheated hot grill for around 2 minutes until peaks are golden brown.
- Serve warm or cold with chocolate dipped hazelnuts on top to decorate.
