Ingredients
Method
Step 1. Prepare the Chocolate Pastry Shells
- Combine flour, cocoa powder, and icing sugar in a food processor. Add the chilled, cubed butter and pulse until the mixture resembles breadcrumbs. Add egg yolk and 1 tablespoon of cold water, pulsing again until dough starts forming. Add more water if necessary. Gather dough into a ball, flatten slightly, wrap in cling film, and refrigerate for at least 30 minutes.
- Divide chilled dough into 8 equal portions and roll each portion into a circle on a lightly floured surface (don’t roll them out too thin).
- Press gently into individual 12cm tart tins with removable bases. Prick bases with a fork.
Step 2. Line Tarts and Bake
- Preheat oven to 180°C (fan-forced). Line tart shells with baking paper and baking weights, then bake for 12 minutes. Remove paper and weights, and bake an additional 7-10 minutes until crisp. Allow to cool completely.
Step 3. Make the Chocolate Ashta Filling
- In a saucepan, whisk cream, milk, plain flour, cornflour, and sugar until smooth. Cook over medium heat, stirring continuously until thickened into a custard-like consistency, about 5–7 minutes. Add the vanilla and stir chopped dark chocolate into the hot custard until completely melted and smooth. Remove from heat immediately once thickened.
Step 4. Assemble and Chill the Tarts
- In a small saucepan, heat the cream until just simmering. Remove from heat and add the chopped dark chocolate. Let sit for 1 minute, then stir until smooth and glossy. Allow to cool slightly before pouring.
- Pour warm Chocolate Ashta filling into cooled individual tart shells, smoothing the tops evenly. Chill tarts in the refrigerator for at least 2–3 hours or until set. Once set, drizzle chocolate ganache glaze over each tart. Top with strawberries and slivered pistachio.
