Cute little pop into the mouth tarts, perfect for Easter festivities. They can be made up to two days ahead and kept in the fridge. These can easily be adapted after Easter with a swirl of chantilly cream and a berry to replace the 'nest'.
150g plain flour
85g chilled cubed butter
1 tbsp caster sugar
Pinch of salt
1 tbsp caster sugar
Pinch of salt
1small egg yolk
Ice cold Water
70g dark chocolate
70ml double cream
2 weetabix biscuits
100g melted milk chocolate
Ice cold Water
70g dark chocolate
70ml double cream
2 weetabix biscuits
100g melted milk chocolate
In a food processor blitz together the flour, butter, sugar & salt together till crumbly, add the egg yolk, next add the cold water a little at a time, as soon as the pastry form a bring ball stop adding the liquid.
Turn out onto some clingfilm form into a disc and chill for an hour. *Roll the pastry to the depth of a £1 coin. Cut out circles (with a 21/2 inch cutter) and gently press into the patty tins. Chill in the fridge for at least an hour.
Blind bake the cases and hearts for about 10-12 minutes check regularly and remove when golden. Leave to cool in the pan.
Gently heat the chocolate and cream together stirring the whole time until smooth and glossy. Pour into the cooled pastry cases and pop into the fridge to chill.
Pop the weetabix biscuits into a sandwich bag and squish into crumbs. Mix with the melted chocolate until well combined. Once the chocolate filling is firm add a tsp of the weetabix mix onto each of the tarts and pop the mini egg into the centre of each one, chill in the fridge until firm.
Turn out onto some clingfilm form into a disc and chill for an hour. *Roll the pastry to the depth of a £1 coin. Cut out circles (with a 21/2 inch cutter) and gently press into the patty tins. Chill in the fridge for at least an hour.
Blind bake the cases and hearts for about 10-12 minutes check regularly and remove when golden. Leave to cool in the pan.
Gently heat the chocolate and cream together stirring the whole time until smooth and glossy. Pour into the cooled pastry cases and pop into the fridge to chill.
Pop the weetabix biscuits into a sandwich bag and squish into crumbs. Mix with the melted chocolate until well combined. Once the chocolate filling is firm add a tsp of the weetabix mix onto each of the tarts and pop the mini egg into the centre of each one, chill in the fridge until firm.
