* 15g (0.5oz) fine dark chocolate (70% cocoa solids)
* 250g (9oz) chopped unsalted butter
* 150g (5.5oz) icing sugar, sifted
* 60g egg yolks (3 eggs)
* 160g (5.5oz) plain flour
* 30g (1oz) cocoa powder
* 50g (1.75oz) ground almonds
* 2g (0.25 tsp) sea salt
* egg wash (made from 20g egg, 6ml milk and a pinch of salt)
* twelve 6cm tartlet rings
1. Melt the chocolate over a bain-marie (water bath). Then put the butter and sugar into a bowl and beat until it is very light and soft. Gradually add the egg yolks and then the melted chocolate.
2. Sift the flour and cocoa powder into a bowl and mix in the ground almonds and sea salt. Fold in the chocolate mixture and place on floured tray (sheet), cover and leave to rest for at least two hours in the fridge.
3. Preheat the oven to 150°C.
4. In a seperate bowl mix the ingredients for the egg wash.
5. Roll the dough out to 1.5cm thick on a lightly floured surface and cut out twelve 6 cm diameter circles. Place these inside twelve 6cm tartlet rings standing on a baking tray (sheet).
6. Paint with the egg wash and score with fork in the traditional crossed pattern. Bake in the oven for 25-30 minutes until golden.
7. Remove from the oven , carefully remove the metal metal rings and return to the oven for a further 10 minutes. Leave to cool.
Recipe adapted from the book ‘Couture Chocolate' by William Curley, published by Jacqui Small, £30.