This is one of the simplest recipes you could imagine. But, don’t let that fool you into thinking it does not taste or look that impressive. For me, all recipes should be about the taste above the looks. As much as I like my food to look good, this has to be backed up by food that tastes good.
I have eaten out many times and found the food to have the wow factor in presentation only to be disappointed by the flavour or lack of. So, here is a simple but tasty recipe. What is special, or at least a bit of a revelation to me, is this chocolate pastry recipe. I am pastry obsessive. It has to be short, light, flaky and have the ability to melt in moments. It is one of my favourite cooking pastimes. Making a good pastry is as rewarding to me as baking a good loaf of bread.
When looking for a recipe to use for these jam tarts, I looked through lots of books before I came across a pretty perfect sounding recipe that included a good amount of butter and an egg yolk for extra richness. It also contains icing sugar and unsweetened cocoa powder, a pinch of salt and ideally “OO” flour. I didn’t have any Italian flour, but I can honestly say that this pastry is one to try if you happen to love chocolate and pastry as much as I do.
As I have not changed the recipe in any way, I will not reproduce it here on my blog for copyright reasons. But, it came from Chantal Coady’s book (owner of ROCOCO chocolates & Shop) “Real Chocolate“. It is a favourite of mine and her version of The River Cafe’s Chocolate Nemesis is truly amazing! A very good book indeed.
This was not my intended recipe for entering into WE SHOULD COCOA and TEA TIME TREATS this month. Sadly, there were no blackcurrants to be found either at the allotment (well no more than a teeny handful) or in the shops/supermarkets. So, I browsed the jam section and tarts sprang to mind. Here are my chocolate & blackcurrant jam tarts. A combination that does actually work and tastes even better with a dollop of fresh whipped cream on top!
So these little tarts are my entry for both WE SHOULD COCOA (Theme is blackcurrants) hosted by Choclette (We should Cocoa original host) of CHOCOLATE LOG BLOG and TEA TIME TREATS (Theme is cake stall cakes) co-hosted by Karen at LAVENDER & LOVAGE and Kate at WHAT KATE BAKED.
Chocolate Jam Tarts
Ingredients :- Makes 24 jam tarts approx
1 jar of blackcurrant jam
1 quantity of chocolate pastry (recipe found HERE) The pastry includes butter, “OO” flour, egg yolk, icing sugar, cocoa.
Pre-heat the oven to 180 degrees.
Butter a mini bun tin and prepare the chocolate pastry then let it rest.
Roll out the pastry not too thinly and cut out shapes large enough to fill the bun tin moulds.
Fill with 1 teaspoon of blackcurrant jam spreading it out to cover the base of the jam tart.
Bake in the oven for 10 minutes.
Cool on a wire rack and then serve with some freshly whipped double cream (optional but good!)