What you need
1x sheet frozen sweet short crust pastry, partially thawed
1/3 cup Blessed & Lucky Nut Spread with Honey
100g CADBURY Baking Dark Chocolate Melts
100g CADBURY Baking White Chocolate Melts
1. USING a 6.5-7cm fluted cutter, cut 12 rounds from the sheet of pastry and press into a non-stick round bottom patty pan. Prick well with a fork. Bake in a moderately hot oven 190°C for 6-8 minutes until cooked and golden. Allow to stand 5 minutes in the pan then remove to a wire rack. Cool.
2. SPOON a teaspoon of the nut spread into the base of each pastry case.
3. MELT 2/3 of the dark chocolate very gently in a bowl over simmering water. Remove from the heat and stir in the remaining dark chocolate until smooth. Cool slightly. Repeat the process with the white chocolate. Spoon the dark chocolate evenly onto 6 of the tartlets and spread to cover the filling. Repeat with the white chocolate and remaining tartlets. Allow the chocolate to set at room temperature. Store in an airtight container until required.
Tip: If preferred use 200g of only one variety of chocolate.
It's quick and easy to make these Chocolate Nut Spread Tartlets. Get the kids involved in making this party treat.