- Ingredients
- Apricot Purée:
- 370 g dried ready to eat apricots
- 1 Earl Grey teabag
- 6 cardamom pods
- ½ cinnamon stick
- ½ vanilla pod
- water to cover
- 50 g brandy
- Hazelnut Pastry:
- 75 g granulated sugar
- ½ tsp ground cinnamon
- thinly peeled skin from ¼ lemon
- 65 g blanched hazelnuts
- 180 g plain flour
- 150 g unsalted butter, diced, chilled
- 1 small egg (40 g weighed out of the shell, whisked with a fork)
- 1 pinch salt
- Chocolate Filling:
- 150 g dark chocolate (55%) buttons or broken pieces
- 2 eggs plus 1 egg yolk
- 50 g sugar
- 50 g butter, diced
- 50 g whipping cream
Warm Soft Chocolate and Apricot Tartlets - Yolande Stanley
Warm Soft Chocolate and Apricot Tartlets - Yolande Stanley
Many thanks to Yolande Stanley, patissier tutor at Thames Valley University and international patisserie judge for this recipe. These amazing tartlets are delicious, very impressive and wonderfully easy to make with your Thermomix. Start the day before. Serves 8.
Ingredients
Method
Method
Apricot Purée:
1. Cook all ingredients 20 minutes/100°C/Speed Spoon until extra plump. Remove the teabag, cardamom pods and cinnamon stick. Add the brandy and leave to marinate for as long as possible (overnight is good).
2. The next day, mix 10 seconds/Speed 4 until coarsely pulped. Tip out and set aside.
Hazelnut Pastry:
1. Grind sugar and cinnamon 30 seconds/Speed 10.
2. Add lemon peelings and hazlenuts. Grind 20 seconds/Speed 10.
3. Add remaining ingredients and mix at Speed 4 until a ball is formed (you may need to add more chilled water 1 tsp at a time if your flour is really absorbent). Push pastry flat, wrap in cling film and chill 20 minutes in the fridge. Roll out and line (or divide and press into) 8 individual 10 cm round tart tins. Cover the pastry with foil then baking beans to weight it down. Bake 10 minutes at 180°C/350°F/gas 4 until set and dry; remove foil and cool. Aga ovens: Bake 8 minutes directly on the floor of the Roasting Oven; remove foil and cool.
Chocolate Filling:
1. Grate chocolate 6 seconds/Speed 6. Tip out and set aside.
2. Insert Butterfly Whisk. Add eggs, egg yolk and sugar. Whisk 10 minutes/80°C/Speed 4 until thick and foamy.
3. While the blades are running at Speed 3, add chocolate and continue whisking until melted, then add butter until incorporated and finally add cream. Pour into tartlet cases on top of a shallow layer of apricot purée. Bake at 150°C for 7 minutes (Aga: 5 minutes on the floor of the Roasting Oven) until just set around edges. Allow to rest for 2 minutes, then serve warm.
Janie's Tip: They are also delicious served at room temperature or cold.
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