This decadent recipe from the QVB magazine was put together by Katie Quinn Davies features Haigh’s Chocolate and Tea leaves from The Palace Tea Room.
- 1 packet carême chocolate short crust pastry
- 300ml thickened cream
- 1 tablespoon Cinnamon tea
- 300g fine chopped dark chocolate
- 70g unsalted butter, cubed
- 4 free-range egg yolks
- Dulche de leche (caramel sauce)
- Maldon sea salt flakes
- Cacoa for dusting
- Whipped cream to serve
- Preheat oven to 200 C. Grease four 10cm x2 cm non-stick, round individual tartlet tins.
- Line each pastry tin with chocolate pastry, trim edges and prick base. Line each tartlet shell with baking paper and fill with baking beans, blind bake in over for 15-20 minutes then remove and set aside.
- Remove baking paper and baking beans
TO make the filling:
- Add cream into a saucepan alone with the tea and simmer gently for 15-20 minutes taking care not to boil the cream. Strain cream and discard tea leaves.
- Place cream into a saucepan along with butter and chopped chocolate, allow to melt over low heat, stirring constantly until mixture is a thick, glossy sauce. Vigorously beat in egg yolks one at a time.
To Make tartlets:
- Add 1 tablespoon of Dulche De Leche into the base of each tartlet shell, sprinkle with a pinch of sea salt.
- Evenly distribute the chocolate sauce on top of the caramel in each shell and bake in the oven for 35-40 minutes or until filling is set.
- Remove tartlets from oven and transfer to fridge to chill for 2 hours before serving
- To serve: Dust with cacao powder and an edible tea flower.