Makes : 12
Preparation : 15 mins plus 1 hours 30 mins chilling
Cooking : 20 mins
Ingredients :
1 1/2 sheets Frozen Shortcrust pastry, thawed
150g white chocolate, chopped
1/3 cup cream
250g fresh blueberries
Pure icing sugar, for dusting
Method:
Preheat oven to 180'C or 160'C fan. Spray a 12 hole patty pan tray with oil.
Using a biscuit cutter, cut 12 x 7cm rounds from pastry. Ease into prepared pan. Chill for 30 mins.
Cut 12 x 8cm circles from non-stick baking paper. To blind bake pastry cases, line with the circles and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans and bake cases for another 5 mins, until golden. Cool.
Meanwhile, place chocolate and cream in a medium heatproof bowl. Place over saucepan of simmering water. Ensure the base of bowl does not touch water. Stir for 3-4 mins, until chocolate has melted and mixture is smooth. Transfer mixture to heatproof jug and pour into tart cases. Refrigerate for 1 hour, until firm.
Top with blueberries, dust with icing sugar.
Source : Spring Coles Magazine 2009
Tuesday, September 15, 2009
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