Things You'll Need:
- 1 ¼ cups all-purpose flour
- 3 ¼ Tbsp. unsweetened cocoa
- 2/3 cup unsalted butter
- 3 ¼ Tbsp. castor sugar
- 1 ½ Tbsp. water
- 2 oz. dark chocolate
- ½ cup mixed nuts, chopped
- 12 oz. sliced kiwi
- 3 ¼ Tbsp. red currant jam
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Step 1
Sift the flour and unsweetened cocoa together into a small mixing bowl. Chop the butter into small pieces and rub it into the mixture using your fingers. The final mixture should resemble normal bread crumbs. Preheat the oven to 375 degrees F.
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Step 2
Stir the sugar into the mixing bowl. Add the water and form into soft dough with your hands. Cover and cool in the refrigerator for 15-20 minutes.
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Step 3
Roll out the dough on a lightly floured surface. Use the dough to line six 4-inch tartlet pans. Prick the dough with the tines of a fork and line the shells with foil. Bake for 10-12 minutes.
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Step 4
Remove the foil from the tartlet pans and bake for an additional 8-10 minutes or until the pastry is crisp and lightly golden brown. Place the pans on a wire rack until completely cooled.
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Step 5
Melt the chocolate in a small saucepan and spread the chopped nuts on a small plate. Remove the pie shells from the pans and spread chocolate on the rims. Dip the rims of the pie shells in the nuts, and allow to set for 10-12 minutes.
