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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A little twist on the traditional butter tarts for chocolate lovers! Ingredients:
1 1/4 cups flour |
1/2 cup cocoa powder |
1/4 tsp. salt |
1/4 cup cold butter, cubed |
1/4 cup shortening, cubed |
1 egg yolk |
1 tsp. vinegar |
filling |
1/2 cup packed brown sugar |
1/2 cup corn syrup |
1 egg |
2 tbsp. butter, softened |
1 tsp. each vanilla and vinegar |
pinch salt |
1/4 cup currants, raisins, chopped pecans or shredded coconut |
1/4 cup coarsely chopped chocolate chunks |
Directions:
1. In large bowl, whisk together flour, cocoa and salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup.
2. Gradually sprinkle egg mixture over flour mixture, stirring briskly with fork until pastry holds together. Press into ball; flatten into disc. Wrap in plastic wrap and refrigerate for 1 hour.
3. Alternative #1: Make ahead and refrigerate for up to 3 days; let stand at room temperature for 15 minutes before rolling out.) Alternative #2: Fill store-bought tart shells instead.
4. In a bowl, vigorously whisk together brown sugar, syrup, egg, butter, vanilla, vinegar and salt, set aside.
5. On lightly floured surface, roll out pastry to 1/8 “ thickness. Using 4 “ round cookie cutter or empty glass or can, cut out 12 circles, rerolling scraps once if necessary.
6. Fit circles into 2 3/4 x 1 1/4 “ muffin cups. Divide currants and chocolate among pastry shells. Spoon in filling until 3/4 full.
7. Bake in bottom third of 450 F oven until filling is puffed and bubbling and pastry is golden, about 12 minutes. Let stand on rack for 1 minute. Run metal spatula around tarts to loosen, carefully slide spatula under tarts and transfer to rack to let cool. Makes 12 tarts
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