It’s been a while since I made a chocolate bar into a different kind of dessert!
I’ve made Malteser cookies and cupcakes and cake and Mars Bar cookies and Kit Kat cookies, and now I’m making these. Daim Bar tarts. And — don’t tell the other baked goods — but I think these are my favourite.
I eat Daim Bars a lot, particularly when I’m sticking to Slimming World because they’re intensely sugary and delicious without being calorie laden. These are intensely sugar and delicious and calorie laden, I’m afraid. But they’re also moreish and comforting and creamy and buttery, so I’ll let them off.
This recipe uses my foolproof shortcrust pastry. Make it, don’t buy it — it’s worth it. I’ve even got a video on how to make it, so you’ve got really no excuse.
- 375g of plain flour
- 250g of cold, unsalted butter
- 125g of caster sugar
- 1 large egg
- 200g double cream
- 1 tablespoon of almond extract
- 300g Dairy Milk chocolate buttons
- 2 Daim Bars
- Start by making the pastry. Cube the butter and put it in a large bowl with the sieved flour. Use your fingertips to rub the mixture together until it looks like breadcrumbs
- Tip the sugar into the bowl and crack in one of the eggs. Then mix together using your hands. Squeeze the mix together slightly if necessary
- Lightly flour the work surface and tip the pastry out onto it. Knead the pastry gently until it comes together, but stop the very moment the pastry looks smooth — this shouldn't take too long
- Wrap in clingfilm and chill for at least 30 minutes
- Whilst the pastry is chilling, tip the chocolate buttons into a bowl. Mix the cream with the almond extract and heat gently until it's just hot enough for you to keep your finger in. Pour over the chocolate, leave for 10 minutes, then whisk until you get a ganache. Set aside
- Pre heat the oven to 200C and spray two twelve-hole muffin tins with spray oil
- Roll out the pastry until it's as thick as a £1 coin. Cut rounds that are larger than the holes in your muffin tray and gently poke the pastry into the holes, making sure that the pastry edges reach just above the holes. Put the muffin tray and the pastry in the fridge to chill
- Prick the pastry on the base three times with a fork. Cut out little squares of baking parchment and pop each one in a hole, then fill with baking beans/rice. Bake for 10-15 minutes, until golden. Then remove the baking beans and leave to cool
- Fill each tart with the ganache
- Bash the Daim Bars with a rolling pin. Take a pinch of the crumbled chocolate and sprinkle over each tart. Leave overnight to set