Remove the bowl from the heat, add the remaining 50g/1¾oz of chocolate and stir until the chocolate has cooled to 31C/90F. Cut two strips of greaseproof paper or acetate 10cm/4in wide and long ...

Equipment: You will need 10cm/4in tartlet cases or barquette tins. For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in ...