Chocolate Tartlets

Ingredients

• ^ stick chocolate (| oz.)
• ^ gill milk
• ^ teaspoonful cornflour
• ^ „ butter
• 1 teaspoonful sutgar
• 1 yolk
• Vanilla essence
• Pinch of cinnamon
• 1^ oz. flour
• 1 white
• 2 oz. sugar
• Cherries
• Angelica

Method

1. 1

   Dissolve the chocolate in half the milk, add the cornflour mixed with the remainder of the milk, and boil till thick.

2. 2

   Cool, and stir in the rest of the ingredients.

3. 3

   Line some greased tartlet tins with the pastry and half fill with the mixture.

4. 4

   Place in a hot oven till the pastry is set and the mixture risen and firm, from twelve to fifteen minutes.

5. 5

   Pipe the meringue on the top, dust with sugar, and decorate with the cherries and angelica cut in small pieces.

6. 6

   Dry off in a very cool oven till crisp without browning, from three-quarters to one hour.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 21. The excerpt below is the record exactly as published.

CHOCOLATE TARTLETS. Mixture. ^ stick chocolate (| oz.). ^ gill milk. ^ teaspoonful cornflour. ^ „ butter. 1 teaspoonful sutrar. 1 yolk. Vanilla essence. Pinch of cinnamon- Short Crust Pastry. — 1^ oz. flour, etc. Meringue. — 1 white. 2 oz. sugar. Decoraiion. — Cherries. Angelica

Cook this with the app: pantry check, scaling, and the assistant.