Chocca lotta

It's beginning to feel a bit like Easter around here with Easter eggs and Hot Cross Buns in the shops (well actually they have been in the shops for weeks!), so today I decided to share with you a Chocolate Tart recipe I made a few years ago, and have just searched for again. I haven't made them since, but I think I will have to as they were delicious!

 The recipe says only 20 minutes prep time, but it took me longer than this. So allow 1 hour preparation, 30 minutes chilling, and 35 minutes to cook. 

Here's the recipe: (from Woolworths Fresh magazine, July 2012)
Chocolate Tarts

1 1/2 cups plain flour
1/4 cup cocoa powder
125g butter, chopped
2 eggs
2 pears, peeled, cored, thinly sliced 
2/3 cup cream
200g dark cooking chocolate, roughly chopped
2 tablespoons roughly chopped roasted hazelnuts

 Process flour and cocoa in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add 1 egg and process until mixture comes together.

Turn onto a lightly floured surface and knead until smooth. Divide dough into 6 even portions and form into balls. Wrap in plastic and refrigerate for 30 minutes.

Preheat oven to 180C. Grease 6 individual loose bottom fluted flan tins (approx 8cm x 2.5cm deep). 

On a lightly floured surface roll each piece of dough out until 3mm thick. Press into pans and trim off any excess dough. Place plans onto a large baking tray. Line each with baking paper and fill with baking beans or dried beans (not that I bother to do this). Bake tart shells for 10 minutes. Remove beads and paper. Bake for 5 minutes more or until pastry is just cooked. Set tarts aside to cool.

Arrange pear slices into each pastry shell. Heat cream in a small saucepan over medium-low heat until small bubbles form around edge. Remove from heat. Add chocolate and stir until melted and mixture is smooth. Cool for 5 minutes. Stir in remaining egg. 

Pour mixture over pears and sprinkle nuts on top. Bake for 15 minutes or until mixture is just set. Stand for 5 minutes before removing from pans. Transfer to a wire rack to cool. Serve warm or cold. 

Sit back and enjoy the compliments. 

If that sounds just a little bit like too much work when you are trying to have a relaxing Easter too, try this recipe instead. 

I've often made a quick chocolate self saucing pudding in winter, but this one is cooked in individual dishes. Have you ever made the one made in a mug in the microwave? I haven't. 

Quick Chocolate Self-Saucing Puddings (recipe from Woolworths Fresh magazine, June 2011)

Prep time: 15 minutes. Cooking time: 30 minutes. Makes 4-8 depending on the size of your pots. 

125g margarine, melted
1/2 cup caster sugar
2 eggs
2 cups self-raising flour
2/3 cup cocoa
1 cup milk
3/4 cup caster sugar, extra
2 cups boiling water
2 tablespoons icing sugar
thick cream or ice cream to serve 

Preheat oven to 180C. Grease 8 x 1 1/4 cup capacity ramekins or ovenproof dishes. Stand dishes in a large roasting pan. Whisk melted butter, sugar and eggs in a large bowl. Sift flour and half the cocoa over mixture. Add milk and whisk until smooth. Divided evenly between prepared dishes.

Place remaining cocoa and extra sugar in a bowl. Slowly add boiling water, stirring constantly until well combined. Pour cocoa mixture gently over each pudding. Pour enough boiling water into roasting pan until water comes half way up the sides of the pudding dishes. 

Bake for 30 minute or until puddings are cooked when tested in the centre with a skewer. Sprinkle with icing sugar and serve with a dollop of thick cream or ice cream. 

Here is a pic - they shrunk back from the sides of the dishes when they came out of the oven and started to cool. 

 PS - I had a question about caster sugar which is readily available in Australia, but might not be in your country, or might be called something else. Here is an explanation I found - What is caster sugar and does it make a difference in baking?

Thank you so much for stopping by. If you celebrate Easter I wish you a safe and happy one. Do you have a favourite chocolate recipe? Perhaps you would like to tell us about it in your comments. I value your comments and look forward to hearing from you. I will try to visit your blogs in return. Have a wonderful week.  

You might also like:
Winter days and an energy bar recipe 
Making and photographing blueberry pancakes
Melting moments and hydrangeas in my garden

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