This past two weeks have been so hectic that I feel they passed without me noticing. It’s Sunday and as I write this post on Natbee’s I can’t stop thinking of how comfortable quiet feels. The moments that you have to yourself to recollect, think and acknowledge what has happened in your life up till this moment. From things like moving to another country with the fear of the unknown to things like being chosen as “Best Cooking” food blog in a contest of a Gourmet Magazine you look up to.
In short words, I was awarded the “Best Cooking” award of Food Blog Awards 2016 hosted by greek magazine “Vima Gourmet” and I only found out yesterday. I was so happy, of course, but yet I couldn’t believe it. As a thank you for everyone who has supported my little efforts as a food blogger these past two and a half years, Anastasia being a part of that support, I made these delicious mini chocolate tarts that you can make very easily. To be honest, I used pre-made tart shells, but I found a recipe you can use to make the tart shells yourself from Epicurious.
12-15 tart shells
250ml heavy cream
250gr dark chocolate in small pieces(at least 70%)
1 shot of brandy
1/2 teaspoon sea salt
to serve: 1/2 cup crushed pistachios and raw cacao powder
1.Put your chocolate in a large bowl. In a saucepan heat your heavy cream until it starts to slightly boil. Once it starts to boil, close the heat and pour the heavy cream into the bowl of chocolate and start mixing with a spatula. Do this until all of chocolate has melted and you get a silky mixture.
2.Pour in the brandy and sea salt and continue mixing for a bit until everything is mixed well together. Get your tart shells ready in line on a big baking pan or any other surface you want. Using a spoon, fill the shells with the chocolate mixture up to the top. Do this for all the shells and then leave them cool a bit.
3. Ideally, you can put your mini tarts in the fridge for 2 hours or leave them overnight to chill. Once they have chilled, get them out of the fridge and using a shifter top them with raw cacao powder. To finish, garnish with some chopped salted pistachios (or other nuts you like).