These mini tartlets are a great entertaining idea, when you want a little sweetness instead of a large pudding
Makes 2 – 4
Ready in 1 hour + chilling
- 150ml double cream
- 200g white chocolate , chopped
- 12 small strawberries , halved
- Put the flour, sugar and hazelnuts in the food processor with a pinch of salt. Add the butter and process to fine breadcrumbs. With the processor running, add the egg and whizz until the dough forms a ball. You may need to add a splash of cold water if it doesn’t come together quickly. Roll the dough out thinly on a floured work surface. Use a pastry cutter to cut 24 small circles about 8cm across. Press each into a mini muffin tin and put in the freezer for 20 minutes. Heat the oven to 180C/fan 160C/gas 4. Bake the tart cases for 15 minutes.
- Heat the double cream in a glass bowl set over simmering water. Add the chopped chocolate and whisk constantly until incorporated. Spoon into the cooled pastries. Chill for an hour and then top with a strawberry half.
Nutrition per tartlet
146 kcalories, protein 1.9g, carbohydrate 13.7g, fat 9.7 g, saturated fat 5.5g, fibre 0.3g, salt 0.1 g
This recipe was provided by the BBC Good Food Guide – get to see more delicious recipes like this at their next show (further details here)