This made me smile.
Once again back to the sea salt and chocolate thing.
These mini tarts are super easy to make with purchased pie crusts. Bake and fill with rich, creamy chocolate and a sprinkle of sea salt.
1 pkg store-bought pie crusts
1 cup (250ml) light (single) cream or heavy cream
200g 70% Cacao Chocolate, such as Scharffen Berger’s Bittersweet, chopped
Sea salt flakes
1. Preheat oven to 350℉/180℃.
2. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into rounds (reroll scraps if necessary), then press into standard muffin cups (dough should come 3/4 inch up sides) or mini tart pans. Freeze until firm, 10 minutes.
3. Bake until shells are golden, 15-18 minutes. Let cool completely.
4. In a small saucepan, bring cream to a boil over medium-high. Remove from the heat and add chocolate. Stir gently until mixture is completely smooth.
5. Pour chocolate into cooled shells and refrigerate until set, about an hour . To serve, sprinkle with sea salt.
Makes between 18 and 24 depending on the size of the tins.
Recipe from Nestlé Plaistowe
They get a rustic look if you make them in mini muffin tins.
Here is a short song.
The Jesse Minute-Sinking
And a sweet song, in that cheating kind of way.
Malcolm Middleton & The Hold Steady-Run To You
Check out The Jesse Minute on the band’s Website, where you can also buy the music. Sinking is part of a compilation album to support The Wayne Foundation. You can check out the project here. It is a great mix of eclectic songs. I definitely recommend it.
Learn more about Malcolm Middleton on his Website, where you can link to buy the music. The Hold Steady Website has upcoming Scandinavian and US Tour Dates listed. You can also buy the band’s music there.