FOR THE PASTRY
125g plain flour, plus extra for dusting
50g butter, chilled and diced
25g caster sugar
1 small egg beaten
icing sugar, for dusting
FOR THE FILLING
75g plain chocolate, broken into pieces
5g unsalted butter
1 tsp brandy or Cointreau
2 small eggs, separated
Sift the flour into a bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then the egg and mix to a firm dough. Add 1-2 tsp iced water if the mixture appears too dry.
Turn the dough out onto a lightly floured surface and knead very briefly, then roll out thinly and use to line 4 x 7.5cm tartlet tins. Reroll the
trimmings and use to line 2 more tins. Place on a baking sheet. Line each tartlet with foil, then chill.
Heat oven to 200C/180C fan/gas 6. Bake the pastry cases for 10-12 mins or until just beginning to brown. Remove the foil and return to the oven for 5 mins or until crisp and golden. Leave to cool.
To make the filling, put the chocolate and 1 tbsp water into a heatproof bowl. Set over a pan of barely simmering water – make sure the base of the bowl doesn’t touch the water. Leave to melt, stirring occasionally.
Remove the bowl from the heat and stir in the butter. When it has melted, stir in the brandy, then the egg yolks. Whisk the egg whites in a clean bowl until stiff. Using a metal spoon, fold into the chocolate mixture. Spoon into the tart cases and put in the fridge for 2-3 hrs or until set. Dust each tart lightly with icing sugar before serving.