At the start of this year I honestly thought I would be able to dedicate more time to this blog. I had a few plans and unfortunately, they’ve still remained plans. I intend getting to work on those plans soon, so fingers crossed, you should see more frequent posts here. It seems like the stars seem to have something else in mind for me altogether. I’ve been awfully busy with work and some medical issues – my husband had to get knee surgery done week before last, and that didn’t allow me to spend more time here. But I’m really glad to be a part of the Secret Recipe Club, because month after month, this blog party makes sure that I post, no matter what. So “Thank You” Amanda of Amanda’s Cookin‘ for keeping me on track, atleast once a month. Also, our wonderful hostess Suzanne of Thru the Bugs on My Windshield makes sure we remember to get our posts up and running on time.
My blog partner this month was From Arepas to Zwetschgen. I was delighted to be partnered with a blog with so much culinary diversity. German Mama has a wonderful selection of food from all over the globe. She has a wonderful ongoing event, or project, as she likes to think of it, called “Cook Around the Globe” where every month you get an insight into the cuisine of a certain region. What a wonderful way to get familiar with the culture and food of other countries! Do stop by and go for a trip around the globe, right from the comfort of your own home.
This month, I decided to try out something sweet. After all the running to the hospital and back, I figured we could do with a little treat. So I picked out these lovely chocolate fudge tarts. I love the way these turned out. The original recipe serves these up with some whipped cream, but I just dusted some icing sugar over these. These tarts have just the right amount of sweetness for me. They’re not too sweet and that suits me just fine. Next time I think I’ll try topping these with some toasted almond flakes or chopped, roasted hazelnuts. I think that’ll be really good too. This recipe yields 5-6 4″ tarts.
Chocolate Fudge Tarts
1 portion shortcrust pastry
4 tbsp unsalted butter
125g dark chocolate
125g heavy cream
1 large egg
1 egg yolk
1/4 cup sugar
1 tsp vanilla extract
Icing sugar, for dusting over
Preheat the oven to 200ºC.
Roll out the shortcrust pastry and line the tart moulds with the pastry. Pierce with a fork and bake for 10-12 minutes till lightly browned.
Let the shells cool off and while this is happening prepare the filling.
Melt the butter and chocolate over a double boiler or on very low heat. (I didn’t use a double boiler.)
Add the cream and stir well to incorporate. (The original recipe adds the cream to the chocolate and butter and melts them down together. I added the cream after the chocolate had completely melted to bring down the temperature of the mix so that I didn’t have to wait to add the egg mix.)
Whisk the egg, the yolk, vanilla extract and the sugar till it is well combined and add to the chocolate mix.
Stir well to incorporate.
Preheat the oven to 130ºC.
Pour the filling into the pre-baked tart shells and carefully place them back in the oven and bake for about 25-30 minutes or till the fudge has set.
Once the tarts have cooled, you can serve it with your choice of topping.
Don’t forget to check what the others have chosen to make for this month’s reveal.