Name: Chocolate, quince and hazelnut tartlets
Cook time: 120 min
Total time: 120 min
Ingredients: 3/4 cup (110g) plain (all-purpose) flour; 1/4 cup (25g) cocoa powder; 1/4 cup (40g) icing (confectioners') sugar; 90 gram cold unsalted butter, chopped; 1 egg yolk; 1 tablespoon iced water, approximately; 150 gram dark eating (semi-sweet) chocolate, chopped coarsely; 1/3 cup (80ml) pouring cream; 40 gram unsalted butter; 100 gram quince paste; 1/4 cup (35g) roasted hazelnuts, coarsely chopped

Ingredients

3/4 cup (110g) plain (all-purpose) flour

1/4 cup (25g) cocoa powder

1/4 cup (40g) icing (confectioners') sugar

90 gram cold unsalted butter, chopped

1 egg yolk

1 tablespoon iced water, approximately

150 gram dark eating (semi-sweet) chocolate, chopped coarsely

1/3 cup (80ml) pouring cream

40 gram unsalted butter

100 gram quince paste

1/4 cup (35g) roasted hazelnuts, coarsely chopped

Method

1.Make pastry. pastry Process sifted flour, cocoa, icing sugar and butter until crumbly. Add egg yolk and enough of the water until ingredients just come together when processed. Knead dough on floured surface until smooth. Enclose in plastic wrap, refrigerate 30 minutes.

2.Grease two 12-hole (1½-tablespoon/30ml) shallow round-based patty pans with butter. Roll rounded teaspoons of pastry into balls, press over base and side of holes. Prick pastry all over with fork. Refrigerate 30 minutes.

3.Preheat oven to 180°C (160°C fan forced).

4.Bake pastry cases 10 minutes.

5.Meanwhile, stir chocolate, cream and butter in small heatproof bowl over small saucepan of simmering water until smooth. Cool 15 minutes.

6.Soften quince paste in microwave oven on MEDIUM (75%) for about 20 seconds.

7.Divide paste among pastry cases, top with half of the nuts. Top with chocolate mixture, then remaining nuts. Refrigerate 1 hour.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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