Ultimate Chocolate Nut Mini Tarts | Meatland

PASTRY (SEE NOTES)
1 1/2 cups plain flour
3 tablespoons cocoa
½ cup powdered sugar
1/2 teaspoon salt (Maldon is best)
125 g cold butter/margarine, cubed
1 - 2 tablespoons cold water

FILLING
1/2 cup toasted nuts of your choice*
2 tablespoons melted butter/margarine
3/4 cup dark brown sugar
¼ cup golden or maple syrup
2 eggs
100 g dark chocolate

1: Place flour, cocoa, powdered sugar and salt in a food processor and mix briefly, add butter/margarine and process till mixture resembles breadcrumbs.
2: Slowly add water - you may only need 1 tablespoon - and process till mixture comes together in a ball.
3: Divide pastry into little balls and press into mini muffin trays as shown. You could use bigger cupcake trays but the smaller are best. Place in the freezer for 15 minutes.
4: Divide toasted nuts between muffin hollows and mix brown sugar, eggs, syrup and melted butter/margarine in a small bowl till smooth.
5: Spoon mixture over nuts to cover and bake at 180 C for 15 to 20 minutes till set. Allow to cool then remove from tray and drizzle over melted chocolate if desired.

COOK'S NOTES: Recipe makes 36 mini tarts which freeze well. The pastry is amazingly delicious but, if you are scared off or want a simpler option, our ready-made parve mini chocolate tart shells are an excellent substitute. I buy my mini foil trays at Big Deal at NIS 2.60 each and these are reusable and super useful. I like a mixture of nuts and use almonds, cashews and pecans but any nuts will work. Toasting them makes a big difference to flavor and is well worth this effort.