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Ingredients
- 4 ounce Shortcrust pastry
- 2 ounce Dark chocolate, melted
- 4 ounce Cream cheese, at room temperature
- 1 Tbsp. Double cream
- 1/2 ounce Caster sugar Vanilla essence Fresh fruit, (strawberries, raspberries, sliced peaches, etc.) Apricot jam or possibly red currant jelly, melted and sieved, to glaze
Directions
- Line tartlet tins with the pastry (use boat-shaped tins if you have them).
- Bake blind in a preheated oven at 375 degrees for 10 min. When cool, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
- Mix together the cream cheese and double cream till very smooth, then add in the sugar and vanilla essence. Fill the tartlet cases with the cream mix and place fruit on top. Brush with apricot or possibly red currant glaze, depending on the fruit used, and leave to set.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 185g | |
| Calories 727 | |
| Calories from Fat 528 | 73% |
| Total Fat 59.65g | 75% |
| Saturated Fat 34.45g | 138% |
| Trans Fat 0.06g | |
| Cholesterol 139mg | 46% |
| Sodium 383mg | 16% |
| Potassium 497mg | 14% |
| Total Carbs 39.5g | 11% |
| Dietary Fiber 4.1g | 14% |
| Sugars 29.82g | 20% |
| Protein 10.02g | 16% |
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