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1
In a food processor using a pulse action, combine the plain flour, 35g of castor sugar and the softened butter.
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2
To this mix, add one egg being careful not to over beat; if the pastry is overworked it becomes tough.
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3
Once mixed, wrap the dough in plastic wrap and refrigerate for at least 1 hour; this recipe can be doubled easily and the excess well wrapped in plastic wrap and frozen for other recipes.
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4
On a well floured bench, quickly roll out the pastry to about 5mm thickness and shape the pastry to fit the desired flat tray, in this case, 4x5cm flan tins.
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5
Press the pastry up the sides of the tin; rest the tins in the fridge for a further 20 minutes.
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6
Place a piece of greaseproof paper into the tin and fill with rice; this is known as blind baking and ensures the pastry does not slide down or form bubbles on the base; bake at 160C for 15 minutes.
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7
When the cases are cool, place 125ml of cream into a small pot and bring to the boil, then remove from the heat.
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8
Soak the gelatine leaves in cold water.
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9
Place chocolate chips and the remaining egg into a blender and process for 30 seconds.
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10
While the machine is running, slowly pour the heated cream into the chocolate mixture blend until well mixed and the chocolate chips are melted, then add the squeezed gelatine.
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11
Pour the mix into cool tart cases and refrigerate until set.
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12
With the remaining 75ml cream, briskly whisk together with 15g sugar and gum leaf oil; taste the cream after 2 drops of gumleaf oil adding more if necessary.
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13
Serve garnished with a dollop of sweetened gumleaf cream and Rosella Confit and syrup.
