Ingredients
- plain flour 180g
- icing sugar 60g
- chopped hazelnuts 1 tbsp
- butter 90g, chilled and diced
- egg 1
filling
- double cream 150ml
- white chocolate 200g, chopped
- small strawberries 12, halved
Method
-
Step 1
Put the flour, sugar and hazelnuts in the food processor with a pinch of salt. Add the butter and process to fine breadcrumbs. With the processor running, add the egg and whizz until the dough forms a ball. You may need to add a splash of cold water if it doesn’t come together quickly. Roll the dough out thinly on a floured work surface. Use a pastry cutter to cut 24 small circles about 8cm across. Press each into a mini muffin tin and put in the freezer for 20 minutes. Heat the oven to 180c/160c fan/gas 4. Bake the tart cases for 15 minutes.
-
Step 2
Heat the double cream in a glass bowl set over simmering water. Add the chopped chocolate and whisk constantly until incorporated. Spoon into the cooled pastries. Chill for an hour and then top with a strawberry half.
Nutritional Information
- Kcals 146
- Fat 9.7g
- Saturates 5.5g
- Carbs 13.7g
- Fibre 0.3g
- Protein 1.9g
- Salt 0.1g