| Ingredient | Method |
| Tartelette: 240g LP flour 30g milk powder 115g butter 50g icing sugar 1B beaten egg, apprv 47g 1 tsp vanilla essence (optional) 1/2 tsp salt Filling A: 150g dark chocolate coins 230g heavy cream 1/2tsp coffee powder+10g hot water | 1. Base: Combine flour, icing sugar and butter until coarse crumbs form. 2. Add egg and vanilla essence and continue mix until combined. 3. Chill into fridge for 1 hour. 4. Divide into small portion and press into 7cm tart pan; prick all over with a fork. 5. Bake 20 minutes at 160C. *makes abt 14 tarts *leftover tart base can be stored in air tight container. |
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