Chocolate Tarts
Makes 6
Butter, for greasing
200g toasted hazelnuts
125g dark cooking chocolate, roughly chopped
60g unsalted butter, melted
Filling:
250g dark cooking chocolate
100g unsalted butter
3 eggs, separated
2 Tbsp caster sugar
1. Use the butter to grease 6 x 8cm loose-bottom fluted flan tins. Roughly chop the hazelnuts and chocolate, put the pieces in a food processor and process until finely chopped. Add the butter and process until well combined. Spoon the mixture into the flan tins and press it into the bases and up the sides. Sit the tins on a tray and refrigerate for 20 minutes to firm mixture.
2. To make Filling: Put the chocolate and butter in a heatproof bowl and sit over a pan of simmering water. Stir with a metal spoon until the chocolate has melted and is smooth. Remove from the heat and stand for 5-10 minutes. Add the egg yolks and stir in with the metal spoon. Beat the eggwhites until soft peaks form, add sugar and beat until the sugar has dissolved. Fold the eggwhites into the chocolate mixture, let stand for 10 minutes, then spoon it into the bases. Refrigerate for 30 minutes to set.