easy peasy chocolate tartlet

I have a confession... whenever I find a recipe I always try to figure out if there is a way I can 'cheat' through the process- not always but I like to have a list of quick basics; nibbles, entree, main, dessert, that look like they have taken a lot of time and effort but in actual fact it's a breeze. You never know when it'll come handy, unexpected house guests or when you've forgotten you were supposed to bake that cake/pie/tart whatever it may be.

Often I can be found sitting in front of the laptop googling "easy recipe for [enter word]". It's a hobby of mine, I browse for hours and when something catches my attention I print it out and pencil in a time to make it.

And this time I had the perfect occasion!! I caught up with my friend and former colleague "B" and her new baby and our mutual friend "T" who was also there with her daughter. I hadn't seen these girls in a little over a year, since I left my 'corporate' job. A lot has changed since... mainly marriages and babies!! I had offered to bring the sweets for our afternoon tea but knowing that I didn't have hours to spend in the kitchen, I needed something quick and easy to make. Not only did I want something easy to make but I was looking for something indulgent to share with the new mom. I decided chocolate tartlets would be perfect and happened to come across this recipe that said "ready in 30mins" which to be honest was a stretch...and there was only 1 step of instruction (!?!?!)

The end result was not so bad- I found that the ready make frozen pastry is definitely not up to scratch and though I have used it in the past, for some reason I found this particular one to be a little salty... which you think would be gross in a chocolate tart but in actual fact the saltiness and the sweetness kinda went well together.

Chocolate Tart
Adapted from BBC GoodFood

200g plain chocolate, melted (I just used some eating dark chocolate off the shelf)
50g plain flour
500g shortcrust pastry pack (line 4 x 10cm tart tins)
4 eggs
cocoa for dusting
75g butter, melted
100g caster sugar

Heat the oven to 180Cº. Bake the pastry blind for 12 minutes (I popped the line tart tin in the freezer for 5mins to chill before blind baking). Mix the melted chocolate with the eggs, melted butter, sugar and flour. Pour into the pastry cases (try not to fill more that 3/4 of the case or it will over flow-yes it happened to me). Bake for 6 - 8 mins until set. Dust with cocoa powder (icing sugar optional)