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You will need:
210g plain flour
180g un-salted butter
105g sugar
2 drops vanilla extract
1egg
Pinch of fine sea salt
150g dark chocolate
250ml double cream
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Soften 130g butter and then cream together with 55g sugar.
Mix in the vanilla extract and sea salt.
Beat the egg then mix it slowly into the creamed butter in stages, a quarter at a time works best.
Sift the flour and mix into the creamed butter mixture. Once the mixture starts to form a dough
bring it gently together with your fingers.
Roll the dough out on a lightly floured surface till it reaches half a centimetre think. Place the
dough on a non-stick tray and chill in a fridge for at least an hour to rest the gluten.
Grease your diamond tart cases, you can also use normal round tart cases.
Once the pastry dough is well rested. Cut accordingly then line the greased diamond tart cases.
Peirce a few holes in the bottoms with a knife, then place the lined cases back in the fridge
for 30 minutes to rest further.
Dry bake for 15 minutes at 180c
Once baked and golden brown allow to cool completely then remove form the cases.
2. Make the chocolate filling
Place the 50g butter the double cream and the chocolate in a bam marie and melt
together. Once melted together pour the mixture into the baked pastry cases.
Place in a fridge and allow to set completely before serving.
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All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock