chocolate jam tarts with damson and port filling
Chocolate twist on the simple jam tart :) The filling of damson and port makes all the difference, giving it a very rich taste that goes so well with the chocolate pastry. The jam comes all the way from the Lake District based artisan preserve producer hawkshead relish. You might remember them from my butterfly cupcakes recipe, where I used their amazing ripping raspberry curd.
ingredients
160 g plain flour
40 g cocoa powder + more for dusting
40 g granulated sugar
100 g cold unsalted butter
1 medium egg
mini tartlette pans (available here)
makes around 8, depending on the size of your pans
instructions
1. Place the flour, cocoa, sugar, butter and egg in a medium bowl.
2. Combine the ingredients by hand or kitchen mixer until they come together and form a ball.
3. Wrap in clingfilm or aluminium foil and chill in the fridge for at least an hour (the longer the chill, the better the pastry will be).
4. Roll out the pastry on a surface dusted with cocoa powder (or flour) to approximately 4 mm thickness.
5. Place the pastry over the each pan to cover the base and edges.
6. Cut off the excess pastry with a sharp knife.
7. Transfer the pans to a fridge and chill for around 1-2 hours or overnight.
8. When they're ready to bake preheat the oven to 190 C degrees.
9. Fill in with the jam and bake for around 20 minutes.
10. Wait until they've cooled down completely before removing from the pans.
11. Dust with some cocoa powder on top or leave as they are.
enjoy!
