Chocolate and Pistachio Fudge Tarts
The recipe I was working on used coconut milk instead of condensed milk, you have to get the proportions right for it to work. Most likely I needed more chocolate, I will work on this again but will use double cream instead of coconut milk. The last time I used cream, the fudge came out perfectly.
I didn't want anything to go to waste, so I scrapped the fudge off the base, put it back in the pan to melt and then poured it into mini pastry cases.
The tripolatas loved these, my niece, who was with us for the day, also loved these. My sister (the vegan) allowed herself to have one and she loved them too.
So I managed to turn this fail into a pretty yummy treat.
Here's what you'll need:
Makes 12 tarts (I had some fudge left over which should be enough to make approx 6 more tarts)
1 pack of pre-rolled short crust pastry (mine was 350mm x 230mm)
pastry cutter (mine is a little over 3" in diameter)
2/3 cup coconut milk
2 tbsp honey
1 tsp vanilla extract
1/2 cup pistachio, roughly chopped
icing sugar/cocoa/gold powder (optional)
Here's what you'll need to do:
Preheat the oven to 200*C/180*C fan/400*F (or see back of pastry packaging)
1. Roll out pastry sheet, and cut out circles using the pastry cutter
2. Place into the muffin/cup cake molds, line each pastry with a baking paper and fill with baking beans
3. Bake in the oven for 15 minutes. Remove the baking beans and paper and put the tart cases back in the oven for another 5 or so minutes.
4. Remove from the oven and leave to cool.
5. Melt the coconut milk and chocolate together in a pan over a low heat
6. Once melted add the honey and vanilla and stir
7. Stir in the nuts
8. Pour into the individual tarts, filling them as close to the top as possible
9. Place in the fridge to firm up a little
10. Dust with icing sugar/cocoa/gold if using. I think these would look great dusted with some gold powder or edible glitter.
Eat and enjoy
I would love to hear about any of your baking/cooking fails that have turned into triumphs.