Friday, December 11, 2009

Hazelnut Chocolate Tart

12 frozen sweet shortcrust tartlet cases
250g dark chocolate, chopped
1/2 cup thickened cream
1/4 cup chocolate hazelnut spread
chopped roasted hazelnuts, to decorate

1) Preheat oven to 180°C/160°C fan-forced.
2) Place tartlets in foil cases on a baking tray. Bake for 10 to 15 minutes or until golden.
3) Set aside to cool.
4) Meanwhile, place chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth.
5) Stand for 10 minutes.
6) Place 1 teaspoon spread in each pastry case.
7) Divide chocolate between cases.
8) Decorate with hazelnuts.
9) Stand for 5 minutes or until set.
10) Eat & Enjoy!

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