Ingredients
For the pastry:
- 2 ¼ cup all purpose flour
- ¼ cup unsweetened cocoa
- 2 tbsp sugar
- ½ tsp salt
- 1 cup cold butter, cut into small cubes
- ¼ cup milk
- ¼ cup sour cream
For the filling:
- ¾ cup semi-sweet chocolate chips
- 2 tbsp butter
- 2 tbsp 35% whipping cream
- ¼ tsp salt
- ½ tsp vanilla extract
- 3 tbsp powdered sugar
For the egg wash:
- 1 large egg
- 1 tbsp water
For the icing:
- 1 cup icing sugar
- 2 tbsp cocoa powder
- 3 tbsp milk
- ½ tsp vanilla extract
- Pinch of salt
To garnish:
- Rainbow sprinkles
Directions
- To prepare the pastry, add the flour, cocoa, sugar and salt to a food processor. Pulse to combine. Then add the butter, and pulse until the butter is cut into the flour and pea-like in size.
- Add the milk and sour cream, and process until the dough just comes together.
- Divide the dough into two pieces, flatten into discs, and wrap with plastic wrap. Refrigerate for 60 minutes.
- To prepare the filling, place the chocolate chips, butter, whipping cream and salt in a medium heat-safe bowl. Bring 2 inches of water in a small saucepan to a simmer. Place the bowl on top of the pot and stir until completely smooth. Then remove the bowl and stir in the vanilla and powdered sugar. Cool to room temperature.
- Remove one disc of dough from the fridge and let it soften for 10 minutes. Then flour a work surface and roll the dough so that it is 9x12 inches.
- Using a ruler, measure out 9, 3x4 inch rectangles. Repeat with the remaining disc of refrigerated dough, so that there are 18 rectangles of pastry in all.
- To make the egg wash, whisk together the egg with water.
- Brush the edge of 1 rectangle of pastry with egg wash. Then spoon 1 tbsp of the chocolate filling into the centre of the pastry. Place another rectangle of dough directly on top and gently press the edges with fingers to seal. Then prick the top of the pastry 3-4 times with a toothpick and press the edges of the pastry together with a fork. Repeat with the remaining rectangles of pastry to make 9 tarts.
- Place the tarts on a parchment lined baking sheet and freeze for 15 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Brush the tarts with egg wash and bake for 25 minutes. Then transfer the tarts to a wire rack and cool completely.
- To make the icing, add the icing sugar and cocoa powder to a bowl, and whisk. Then add the milk and vanilla, and whisk until smooth.
- Spoon the icing over the centre of the tarts and garnish with the sprinkles.
- Let the icing set until firm before serving.