Monday, February 18, 2008
Ingredients (serves 4)
1 sheet frozen ready-rolled shortcrust pastry, partially thawed, cut into 4 even squares
7 oz milk chocolate, roughly chopped
1/4 cup pouring cream
1/4 cup crumbled almond macaroons
pure icing sugar, to serve
Place a baking tray in oven. Preheat oven and tray to 400 F. Grease four 1 inch deep, 2.5 inch (base) fluted flan pans.
Line base and sides of each flan pan with 1 square of pastry. Trim excess pastry.
Place flans onto hot baking tray. Bake for 8 to 10 minutes or until light golden.
Meanwhile, place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for 2 to 3 minutes or until melted and smooth.
Remove tart cases from flan pans and allow to cool on a wire rack. Spoon chocolate mixture into each tart case. Sprinkle with macaroons. Dust with icing sugar and serve.