Golden Chocolate Tarts

I was watching Jamie Oliver one day and he made these delicious looking chocolate tarts. They looked gorgeous and were very easy - so I decided to give them a go, but added a few extra little touches of my own...

Jamie Oliver used orange zest to flavour the pastry. I decided to raid my spice containers and used cinnamon instead. Wattleseed or allspice may also be nice (something to try next time). He also did not add any additional flavourings to the chocolate. At the moment I have a lot of golden syrup in the pantry. It seems a number of times I have purchased it with the intention of making something, and then have not. So I decided to add it to the chocolate and it added a really delicious caramel flavour. I really like golden syrup, it reminds me of eating homemade pikelets.

I used mini cupcake tins for these - if using normal sized cupcake tins, the quantities may need to be increased.

The pastry is a bit fiddly, but generally these are easy and can be made in advance.

No photo unfortunately due to the broken camera...

Ingredients (makes 10-12)

1 sheet puff pastry thawed
30g butter melted
2 tablespoons caster sugar
1 teaspoon cinnamon
100ml thickened cream
75g dark cooking chocolate
Pinch of salt
3 tablespoons golden syrup

Method

Preheat the oven to 200 degrees. Grease 12 holes of a mini cupcake tray. Brush the pastry with the melted butter. Sprinkle with sugar and cinnamon. Roll the pastry sheet up into a roll (like a Swiss roll) tightly so that the sugar are swirled through the pastry. Cut the roll into 1cm slices. Press down through the middle of each slice so that a flat dish is formed with the sugar and cinnamon swirled throughout. Roll each so they are about 1mm thick (ensure there are no holes). Line each cupcake hole with a pastry disk. Fill each with scrunched up baking paper and bake for 10-15 minutes or until golden (you'll notice that some of the butter and sugar will caramelise - this is exactly what you want). Allow to cool.

Meanwhile place the cream in a glass bowl and microwave on high for a minute or so until just below boiling point. Break the chocolate into pieces and add to the hot cream. Mix until the chocolate has melted. Add the pinch of salt and the golden syrup. Fill pastry cases with chocolate and refrigerate until set.