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Category: Snacks , Sweet Treats

20 11 2018

These mini tarts look fancy but are easy to make! Each of the 3 components can be made a few hours in advance before serving and assembled as you need them. 

Tip: Chill the pastry in the freezer before baking to stop it from shrinking and prick the base with a fork to help keep the pastry flat in the pan. 

Prep time: 10 minutes 

Rest time: 3 hours 

Cook time: 20 minutes 

Ingredients 

  • 1 cup Pams Fruit Cake Mix 
  • ½ cup dark rum 
  • ¾ cup Pams Cream 
  • 1 block Pams Finest Dark Chocolate Block, roughly chopped  
  • 1 ½ sheets Pams Sweet Short Crust Pastry 
  • 1 tsp Pams Vanilla Essence 

Directions 

  1. Combine the fruit cake mix and rum in a small bowl. Cover and set aside for at least 3 hours, or longer for a more intense flavour. 
  2. Heat the cream in a small saucepan. When almost boiling, remove from the heat and add the chocolate and vanilla. Set aside for a few minutes, then gently stir until smooth. Set aside to cool and thicken. 
  3. Cut discs of pastry approximately 6cm in diameter and press into mini muffin tins. Bake at 180°C for 12 – 15 minutes until golden. Cool on a wire rack. 
  4. To assemble, spoon some of the fruit mix into the base of each tart shell and top with a dollop of the chocolate ganache. 

Makes 12 tarts

Creamy Chocolate Coconut Bars

Craving the sweet taste of a creamy chocolate coconut bar? Try this more-ish treat for an after-lunch pick-me-up, a scrumptious dessert or any old time you need a sweet hit! 

Prep time:5