4 oz Shortcrust pastry
2 oz Dark chocolate; melted
4 oz Cream cheese; at room
-temperature
1 tb Double cream
1/2 oz Caster sugar
Vanilla essence
Fresh fruit; (strawberries,
; raspberries, sliced
; peaches, etc.)
Apricot jam or red currant
-jelly; melted and sieved,
; to glaze
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 minutes. When cold,
brush the inside of the tartlet cases with the melted chocolate and leave
to harden.
Mix together the cream cheese and double cream until very smooth, then add
the sugar and vanilla essence. Fill the tartlet cases with the cream
mixture and place fruit on top. Brush with apricot or red currant glaze,
depending on the fruit used, and leave to set.
Yields
1 servings