Alastair Hendy's Cinnamon Chocolate Marzipan Tarts

Name: Alastair Hendy's Cinnamon Chocolate Marzipan Tarts
Cuisine: Italian
Ingredients: 375g sweet shortcrust pastry from a packet; Flour for rolling out; Butter for the tart tins; 50g dark chocolate; 80g soft unsalted butter; 100g caster sugar; 1 tsp vanilla extract; 2 tsp cinnamon; 80g ground almonds; 2 medium eggs; 2 tbsp self-raising flour; 150g dark chocolate

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Italian Dessert

Ingredients

375g sweet shortcrust pastry from a packet
Flour for rolling out
Butter for the tart tins
50g dark chocolate
80g soft unsalted butter
100g caster sugar
1 tsp vanilla extract
2 tsp cinnamon
80g ground almonds
2 medium eggs
2 tbsp self-raising flour
150g dark chocolate

Accompaniment

Method

1
Have ready 4 individual tart tins, about 11cm across x 2cm deep. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Lightly butter the tins.

Divide the pastry into 4 and use to line the tins, trimming it level with the edges. Chill for 30 minutes. Chop or break up the chocolate for the filling and melt it gently in a bowl set over a pan containing a little simmering water.

Allow to cool a little. Preheat the oven to 180C/160C fan/ 350F/gas 4. Place the tart tins on a baking sheet.
Place the melted chocolate with the remaining filling ingredients in a food processor and pulse briefly to make
a coarse paste.

Divide this among the tart cases, spreading it evenly. Bake the tarts in the oven for 25-30 minutes or until the pastry is baked through but still pale and biscuity in colour. Remove to a rack and allow to cool completely
in the tins.

When ready to serve, remove the tarts from their tins. Melt the chocolate for the topping as before, until spreadable but not too runny. Coat the top of each tart with the melted chocolate. Serve promptly, before the topping has completely set.

Makes 4 x 11cm tarts.