Mini Black Forest Tartlets Recipes

Steps:

• Spoon pie filling into phyllo shells just before serving.
• Top with COOL WHIP; drizzle with chocolate.
• Garnish with cherries.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.
• Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.
• Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.
• Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.

Steps:

• Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.
• Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over - but not touching - a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar - they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.
• Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack., In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. , Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top. , In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.