Afternoon tea isn’t complete without something mini and cute – and these fruit tarts fit the bill perfectly! Choose your favourite fruit (or whatever is in season), and get ready for the most adorable little treat you’ve ever seen.
Ingredients
Method
Combine chocolate and cream in a microwave-safe glass bowl. Cook on MEDIUM-HIGH, stirring every 20 seconds, for 1 minute, until smooth. Refrigerate 1 hour until thickened.
Meanwhile, preheat oven to 180°C/160°C fan-forced. Place a biscuit over each hole of a 12-hole, 1 1/2-tablespoon capacity, round-based tartlet pan. Bake for 2–3 minutes, until soft. Remove from oven, then carefully press softened biscuits into the pan, moulding into a cup shape. Let cool, then remove from pan and transfer to a serving plate. Repeat with the remaining biscuits.
Using an electric mixer, beat thickened chocolate mixture until it is thick and holds its shape (don’t over beat). Just before serving, dollop mixture into tart cases. Decorate the tarts with blueberries, raspberries, kiwifruit and apricot. Drizzle with a little honey, if you like.
