Sift together the flour and unsweetened cocoa into a mixing bowl.
Cut the butter into small pieces and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Add just enough of the water to mix to soft dough, approximately 1-2 tablespoons.
Cover and chill in the refrigerator for about 15 minutes.
Roll out the dough on a lightly floured surface and use to line six 4 inch tartlet pans.
Prick the dough with a fork and line the pie shells with a little crumpled foil.
Bake is preheated oven at 375F for 10 minutes.
Remove the foil and bake for a further 5-10 minutes, until the pastry is crisp.
Place the pans on a wire rack to cool completely.
Melt the chocolate.
Spread out the chopped nuts on a plate.
Remove the pie shells from the tins pans.
Spread melted chocolate on the rims, then dip in the nuts.
Arrange the fruit in the tarlet shells.
Melt the apricot preserve or red currant jelly with the remaining 1 tablespoon of water and brush it over the fruit.
Chill the tartlets until required.
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