Starry chocolate skies
Despite my many claims in this blog that I am not a chocoholic, I have to admit that I have a love of it. Of course, unlike serious chocolate fiends, I don’t dream of swimming in lakes of chocolate, nor do I pitch a fit when its unavailable, but more and more I find that I’m becoming attracted to chocolaty recipes. Which would be why, when I saw this recipe in Alice Medrich’s “Bittersweet“, my heart fluttered…just a little 
Unfortunately, as my family are not big chocolate fans (a block of chocolate usually lasts about 1-2 weeks in the fridge or pantry), I had to hold of making them as there would be nobody to eat them but me…not a good thing when I’m trying to be very good at the moment! However, as tonight I was to meet the girls in order to go to view a night of feminist theatre, I thought it the perfect occasion for some chocolaty decadence! That…and well, since it’s been a week since my last post, I thought I’d present you with a little something extra spesh in the way of an apology for my absence 
I have to admit that while baking from this particular book is a ROYAL pain in the hiney (oh why why why are there two different systems of measurement? Please come over to metric, it’s so much nicer on this side of the scales!) , the recipes that I’ve tried from it have made me so happy that its worthwhile sitting down and converting almost every measurement (>___<)
Any leftover chocolate custard mix? Easy - pour it into ramekins to be baked into delicious chocolate pots!
When I presented these to the girls at the restaurant (they had met for dinner, but I was running late and decided to just courier dessert when I went to meet them to go to the show), there was a round of very audible “ooooohs” and “aaaaaahs” as I shared them out. By their telling, the dinner at the restaurant had been so average that my little treats helped raise their spirits and rally the troops, with K declaring that there should be “much more of this in the future, thank you!”
They truly are everything that Ms. Medrich promised they’d be - even though they’re made with cocoa powder, they are sinfully chocolaty, their rather solid appearance hiding an inner gooey-ness that will definitely put a smile on your dial. However, since I didn’t follow Ms. Medrich’s instructions entirely, I’m not sure if this is the texture she had in mind…never the matter, I love them just the way they are!
So if you’re looking for a devilishly dangerous morsel of chocolate - give these little tarts a try. I promise - they won’t disappoint!
Gooey Mocha Tarts
(Adapted from Alice Medrich’s “Bittersweet“)
Ingredients - makes 1 x 9″ tart, or 6 x 3″ tarts
Crust
120g unsalted butter
1/4 cup caster sugar
Pinch of salt
3/4 tsp pure vanilla extract
1 cup all-purpose/plain flour
Filling
45g unsalted softened butter, cut into chunks
1/2 cup caster sugar
1/4 cup unsweetened cocoa powder
1 cup heavy cream
1 1/4 tsp instant espresso powder or instant coffee crystals
1/2 tsp pure vanilla extract
1 large egg, lightly beaten
1. Position a rack to the lower third of the oven and preheat the oven to 180 degrees C, and butter the sides of your tart tins.
2. To make the crust - mix together the butter, sugar, salt and vanilla, then add the flour and mix till well combined - this is a very crumbly dough so don’t expect to be able to knead it or roll it out. Press it into your tart tins thinly and evenly, then bake for about 20 mins, or till they begin to go golden in colour. Remove from the oven and lower the temperature to 120 degrees C.
3. Meanwhile, mix up the filling - place the butter, sugar, cocoa powder and cream in a medium saucepan and cook over medium heat while constantly stirring. Once the mixture is smooth and begins to bubble around the edges, remove from the heat and stir in the espresso powder and vanilla. Leave the mixture to cool slightly, and once it is just warm, thoroughly whisk in the egg.
4. Pour the filling into the tart cases, then put them into the oven for 10 minutes. Once the 10 minutes is up, turn it off and leave them in there for another 10-15 minutes, or till the mixture in the centre is solid enough that it wiggles like jello when jiggled. Put the tarts in the fridge to firm up and set, but bring back to room temperature before serving.
Technorati Tags: chocolate, tarts, mocha, dessert, sweets, recipes
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Comments
g..k..s..t..r Oh my god! This is it! Where I work it’s customary for the birthday guy/gal to bring in a treat for morning tea, and this is EXACTLY what I’m going to take. Thanks so much for posting, and metric-ing (is that even a word?) this recipe. Where I am we use metric too.
Just a quick question, though: did you need to grease/line the tins at all? Wouldn’t want to ruin such beautiful chocolatey goodness by having bits still stuck in the tins when I try to take them out
By the way, I had a go with your mochi recipe, scaling it down to 1/2 the original recipe. I thought “Oh that will be plenty, and there’ll be enough to go in the freezer too.” Except there wasn’t. I ate them all, by myself, in two gut-busting days. Mmmm… delicious chewy goodness…
Jacelyn Hi Ellie, I received your email some time back regarding my blog’s layout problem. Thxs for pointing out, though I did know bout it( I didn’t want a title then, so I used a photo in replace of it, thus the html problem). Hee…don’t know if you understand me..
ANyway, I just wanna say you’re amazing! I haven’t got around to try so many of your wonderful recipes, and here you are, sharing yet another ‘must try’ recipe. =)
Belinda Oh my goodness, Ellie…I can almost taste these! Needless to say, I am printing the recipe and will be making these very soon…despite my mortal fear of making pie crusts! They look so lovely…I bet your lucky friends were thrilled with them!
Carla These tarts look so delicious! I saw your post on Bake Bake Bake and I had to visit your blog! Thanks for sharing the recipe!!
I agree with the converting issue. I live in the US, and it’s hard when I visit a non-US blog (such as this) and find a wonderful recipe but need to take the time to convert. If you could please yell at our government and tell them to become metric that would be great
I found this site to help convert http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Patricia Scarpin Ellie, this should convert any non-chocoholic, sweetie! It looks decadently delicious, and I love the way you decorated it. Wonderful!
lynn These look so beautiful. I love the sprinkling of stars across the top. Thanks for sharing the recipe.
Ivonne Wow! I haven’t visited in quite awhile but I still see that you’re creating beautiful things!
I just love the tarts, Ellie!
The Cooking Ninja wow! beautiful chocolate tart!
hehehe…I have the same problem whenever I come across a recipe in American measurement especially when it states sticks or tbsp for butter.
kate these tarts are definately a creation of a chocoholic :)) , and if if u are’nt one i’m sure you’ll have reasons to become one. They look delicious.
Terry B Like you, I’m not a chocoholic, but when I want something sweet, absolutely nothing is as satisfying as chocolate. Turns out there’s a chemical reason nothing can match chocolate’s appeal: Chocolate contains phenylethylamine and seratonin, mood-lifting agents found naturally in the human brain. The brain releases them into the nervous system when we are happy and are experiencing feelings of love, passion or lust. So chocolate is the ultimate feel good food. Women are apparently more responsive to these chemicals than men are, but chocolate is the ultimate feel good treat even for us guys.
Oh, and those tarts look absolutely wonderful
Ari (Baking and Books) Feminist theater plus chocolate? Does it get any better than that? I think not!
Ellie Kat - Aww, you’re good if you’re working that all out by hand! I just use my calculator to convert everything!
Fiona - LOL! No worries - we metric users need to stick together And yes, buttering the tins is very highly recommended, as is letting the tarts completely cool before attempting to remove them from their tins I’m glad to hear that you liked the mochi recipe 
Jacelyn - Haha, no worries I wasn’t sure whether you knew about it or not, but thought I’d drop you a line just in case!
Belinda - Oh hon! No no no - don’t fear these crusts, they are almost ridiculously easy And yep, the girls went a bit mad for the gooey chocolatey goodness
Peabody - Thanks hon
Carla - Thanks for stopping by I dunno how effective it will be, but should I get the chance to speak to Mr Bush during his visit here, I will make sure to scold him thoroughly for not using the metric system
Anh - Thanks hon
Patricia - Thanks!
Lynn - Glad you like them
Ivonne - Hehehe, thanks hon
Ninja - I have the same problem! What is with so many different ways of measuring butter?? Tbsp - cups - sticks - pounds! Argh!
Kate - Aww shucks! Thanks hon, glad you like ‘em
Ari - Nope, it definitely does not! A night of good food, good friends and brilliantly crafted theatre is one heckuva a good night for me
Hilda Well I am definitely a chocoholic, and I am absolutely keeping this recipe. looks just fantastic!
g..k..s..t..r I made mini-versions of these in using a muffin pan, and added chopped toasted hazelnuts to the filling. Well everyone at work ate them up! A great recipe. Very chocolatey, like you said, despite the lack of actual chocolate in it.
Thanks for sharing the recipe!
Ellie Fiona - I’m so glad to hear that you and your workmates liked the recipe adding the hazelnuts to the filling is a great idea, I might have to try that next time!
I guess it is the same thing, having grown up with American measurements, metric is a bit tricky for me. It is keeping my math skills in check though
These gooey tarts look like my kind of dessert!