Hot Toddy Chocolate Tarts with Chocolate Pastry

130g unsalted butter

130g caster sugar

150g plain flour, sifted

50g cocoa powder, sifted

Pinch of sea salt (optional)

Drop of vanilla extract (optional)

1 batch of Caramelised Lemon Slices

For the filling

125ml double cream

200g dark chocolate (minimum 70% cocoa solids), broken into small pieces

50g burnt butter (melt the butter in a small heavy-bottomed pan for 2 minutes, or until a dark tan colour, then remove from the heat and cool completely)

75ml Laphroaig, or any other whisky you like

Pinch of sea salt

Six 9cm mini tart tins, greased

For the lemon slices

3 lemons topped and tailed

100g Caster sugar

1. Cream together the butter and sugar until evenly mixed – approximately 1 minute. Add the flour, cocoa powder, salt and vanilla if using. Beat until everything just comes together in a big crumbly mess.
2. Press the crumbs tightly on to the base and up the sides of your prepared tart tins and refrigerate for 30 minutes. Line, weight down with baking beans and blind bake on a baking tray for 15 minutes. Remove the beans and use the back of a teaspoon to smooth out the pastry. Return to the oven for another 10 minutes, or until crisp. Remove and place on a wire rack to cool completely.
3. Preheat the oven to 180˚C fan assisted/gas mark 6.
4. To make the filling, heat the cream in a heavy-bottomed pan until it’s starting to simmer and light steam is coming off it. Remove from the heat and add the chocolate, leave to melt for 1 minute, then stir until fully melted and combined. Whisk in the burnt butter, whisky and salt until evenly incorporated. Allow to cool, then pour into the baked and cooled tart cases.
5. Dot all over with the caramelised lemon slices and put into the fridge for 20 minutes to set. Serve right away, or leave them in the fridge and bring to room temperature for 45 minutes before serving.

Caramelised lemon slices

1. With a sharp knife, carefully cut out the segments of the lemon just inside the membrane and set aside.
2. Squeeze the juice from the pulpy leftover chunk in the centre of the lemon into a glass
3. Place the sugar into a heavy bottomed saucepan on a medium heat. Avoid stirring it as it heats but shake the pan slightly form time to time to stop it from sticking. Wait for the sugar to melt, it will caramelise quickly around 5-6 minutes in. Watch carefully! As soon as it is fully melted and dark amber in colour, remove from the heat and stir in the left over juice. Allow to cool completly before adding lemon segments and stirring to combine.