These miniature chocolate tarts are a proper indulgent treat. Flavour and top them with whatever you want; they are mega versatile. I have used dark chocolate and salted caramel, white chocolate and raspberry and milk chocolate and orange for these ones but mix it up with whatever you fancy.
Cooking Time: 30 minutes (plus cooling time)
Makes: 12 mini tarts
Ingredients
300 g sandwich biscuits (I use Oreo's)
100 g unsalted butter, melted
300 ml double cream
300 g chocolate (whatever variety you fancy)
Any additional flavourings you want e.g. orange, lemon, vanilla essence
Toppings of your choice e.g. raspberries, caramel sauce
Method
1. Place the sandwich biscuits in a food processor and blitz into a fine crumb. Pour in the melted butter and mix until well combined.
2. Split the crumb mixture into muffin tins (12 holes) and press down to create a base for your tarts. Push the mixture up the sides of the muffin tins to form your tart walls. Place in the freezer to set while you prepare the filling.
3. Place the double cream and chocolate into a non-stick saucepan along with any flavourings you have chosen to use. Cook over a low heat until the chocolate has melted and the mixture has thickened slightly.
4. Remove the tart bases from the freezer. Pour the chocolate mixture evenly into each tart case and return to the fridge to cool. After 20-30 minutes in the fridge, take out the trays and add any topping you fancy onto your tarts. Return to the fridge to cool an set completely.
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