This is a real French dessert. The pastry is made with vine and it goes wonderfully with the chocolate flavoured cream. It cannot cause disappointment.

Preparation time: 120 minutes

For how many tarts?

Ingredients (6 tarts per recipe)

For the dough:
85 g / 3 oz plain flour
50 g / 1.76 oz butter
27 g / 0.95 oz castor sugar
1 small egg yolk
35 ml / 0.061 pint sweet vine (Tokay)
half pinch of salt

For the chocolate cream:
60 g / 2.11 oz 65% dark chocolate
60 g / 2.11 oz butter
60 g / 2.11 oz peanut butter (Pâte à tartiner, Nutella)
25 g / 0.88 oz castor sugar
1 whole egg
1 egg yolk

For the decoration:
nice pecan nuts

Preparation

1. Preheat the oven to 190 C (374 F). Prepare 6 tart tins. They should be 7 cm (2,76 in) wide and 3 cm (1,18 in) high.

2. First prepare the dough. In a bowl mix all the ingredients and knead. When ready refrigerate for an hour.

3. When chilled roll out the dough to 3 cm (1,18 in) thick on a pastry board thickly sprinkled with flour. Insert the dough into the tart tins to reach up to the edges.

4. Wrap some rice in cling film. Make 6 small packets. The packets should perfectly fit into the dough shells in the tart tins. Place the packets in the dough.

5. Put the tart tins with the small packets into the oven and bake until light golden brown.

6. When baked leave them to cool down , take the packets then the pastry out of the tart tins and put them away for a while.

7. Now prepare the cream.

8. Melt the butter and chocolate in a pot. Stir until smooth.

9. Add the peanut butter.

10. Fold in the sieved castor sugar then the eggs. Stir with an egg-beater until evenly smooth.

11. Place the pastry shells on a sheet pan and fill them with the chocolate cream.

12. Put them back into the oven, for 5 minutes maximum. When baked decorate with half pecan nuts.