I was trying to make a cake and while the cake was baking, I made the frosting. Unfortunately, the cake did not cook and so I had the frosting stored away in a box. I had to do something with it. I then tried to make cookies and that sparked this idea.
For tart filling :
This reminded me of the chocolate rum balls that we used to get at Sugar Daddy in Ooty.
For tart filling :
- 2 ounces cooking chocolate
- 2 tablespoon rum
- 5 to 6 tablespoon unsalted butter
For the tart (adapted from here):
- 2 tablespoon unsalted butter
- 1/8 cup sugar
- 3/4 tablespoon brown sugar
- 1/8 teaspoon salt
- 1/8 tsp baking powder
- 1/8 tsp vanilla extract
- 1/8 tsp instant coffee powder
- 1/8 cup maid
- 1/4 cup cocoa powder
- 1 egg yolk
Tart filling :
- On 50% micro power, melt the chocolate minute by minute, mixing in between. Don't do it on high and ensure that the bowl is completely void of any water droplet or else the chocolate could seize.
- Add in the butter and rum. Mix to form smooth mixture.
- Preheat oven at 200 degree C.
- Mix together the butter, sugar, brown sugar, salt, baking powder, instant coffee powder and vanilla extract until well combined.
- Mix in the egg yolk and beat well.
- Add the flour and cocoa all at once. Mix well. A beater will be very helpful here to get the mixture evenly distributed.
- Combine to form a smooth dough.
- Roll out the dough to a round shape bigger than the size of the tart pan.
- Carefully place this over the tart pan. Push into the corners. Cut out extras. Using the rolling pin is helpful in getting the rolled out dough into the tart pan. Roll the dough over the rolling pin and then unroll over the tart pan.
- Since there is not much baking powder, we can bake without the weight on the top.
- Bake in the oven for 15 minutes.
- Once out and cooled. Pour in tart filling.
- Garnish with almonds. Serve chilled.