Chocolate Tartlets

This recipe is from Delia's How to Cheat at Cooking.

We’ve sometimes made this in one large M&S tart case – the choice is yours.

Either way, these are very pretty, with a wonderfully glossy surface, but you could give them a dusting of cocoa.

NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact ingredients that were available then. We have kept these recipes on the site, as we know many people have adapted them to what is currently available.

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Dinner party prep!

Asked by: Margaret

I am having a dinner for friends, Chicken Basque, pears in red wine and chocolate tartlets as shown in how to cheat book. Can I make these tartlets the day before and keep them in the fridge? I am doing this with both the chicken and pears. Thanks!

Answered by Lindsey: Hello, The pears are a perfect choice. They will keep in the fridge for several days. The cheat chocolate tartlets will be better if made on the day. I’d prepare everything ahead and just melt the filling, pour into the tartlets and chill on the day. For the Chicken Basque, it doesn’t reheat very well. When I make this and want to get ahead, I make it up to the point – just before you add the stock. I cover and refrigerate it once it is all cold and later that day or the next, I put it back on the top heat add the stock, wine and seasoning and carry on from there as per the recipe. Best wishes Lindsey

Method

Start off by putting the chocolate truffle sauce, butter, creme fraiche and Cognac into a heatproof bowl, then place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn’t actually touch the water.

Heat gently, until smooth and glossy, stirring now and then. Now pour the chocolate mixture into the tartlet cases. Leave them to cool before covering and chilling in the fridge for a minimum of 1½ hours.

Serve with a generous amount of cream or creme fraiche.