MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruby Tandoh's Cinnamon-Spiced Chilli Chocolate Tarts With Categories: Tarts Yield: 12 Tarts 250 g Plain flour 75 g Caster sugar 1 ts Cinnamon 1/2 ts Salt 125 g Unsalted butter; firm but -not fridge-cold 3 tb Milk MMMMM--------------------------FILLING------------------------------- 200 g Dark chocolate (70% cocoa -solids) 150 ml Double cream 3 tb Runny honey 2 ts Cinnamon 1/2 ts Salt Chilli powder; to taste MMMMM---------------------------CREAM-------------------------------- 250 g Mascarpone 4 tb Honey 150 ml Double cream Cinnamon; to dust You don't have to serve these with the honey cream, but I find it helps to balance out the bittersweet flavour of the chocolate ganache. In a large bowl, stir together the flour, caster sugar, cinnamon, and salt. Cut the butter into 1cm cubes, then add to the flour mixture and rub into the dry ingredients using your fingertips, or blitz in a food processor. Keep going until there are no visible chunks and the mixture is fine and sandy. Add the milk and cut it into the mixture using a small sharp knife (or, again, in the food processor), distributing the liquid evenly until no dry flour remains and the dough is beginning to come together in small clumps. Add a drop more milk if necessary. The dough ought to be just moist enough to hold together as a mass when squeezed between your hands. If the dough's a little sticky, press it into a flattish disc, wrap in clingfilm and chill it for 15-20 minutes before continuing. Otherwise, get straight to work rolling it out of a lightly floured surface. Roll to a sheet no thicker than 5 mm it should measure roughly 30x40 cm. Use a 10 cm pastry cutter to stamp out circles. Press the pastry circles into the moulds of a 12‑hole muffin/cupcake tin, taking care to press out any folds and push the pastry firmly into the sides of the tin. Trim any excess and place the tin in the fridge for 30 minutes or the freezer for 15 minutes, giving the pastry a chance to relax and so minimising shrinkage during baking. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. While the pastry chills, cut a dozen 12 to 15 cm squares of baking parchment and have some baking weights or uncooked rice, dried chickpeas, or lentils ready. Once the pastry has chilled, line each tart with a square of baking parchment and fill the parchment with baking weights or whatever you have to hand. Bake the cases in the preheated oven for 15 minutes before gently removing the baking weight parcels, parchment and all, and returning the tart cases to the oven for a further 5 minutes to crisp and lightly brown. Leave to cool in the tin. While the pastry cools, prepare the ganache filling. Finely chop the chocolate, then place in a heatproof bowl along with the cream. Set the bowl over a pan of simmering water and stir while the mixture gently steams. Once all the chocolate has melted and the mixture is smooth and glossy, add the honey, cinnamon, and salt. Stir in a pinch of chilli powder, then add more to taste. While it s still warm and runny, spoon the ganache into the pastry cases in their tin. Leave to cool completely, then transfer to the fridge for at least 30 minutes before unmoulding. Once the tarts are ready, prepare the honey cream. Beat the mascarpone with the honey until smooth. In a separate bowl, whisk the double cream to soft peaks, then fold the whipped cream into the mascarpone mixture. Serve each tart with a spoonful of honey cream and a dusting of cinnamon. Recipe by Ruby Tandoh Recipe FROM: MMMMM