Serves 12
Ingredients
BASE
125g marie biscuits
50g macadamia nuts
100g butter, melted
FILLING
1½ cup pure cream
125 g (5 rows) Cadbury® Dark Cooking Chocolate, chopped
TOPPING
150 g mixed nuts, eg hazelnuts, pecan nuts, blanched almonds etc
40 g butter
2 tablespoons brown sugar
2 tablespoons pure cream
Method
- Preheat the oven to 180°C. Make the base first. Place the biscuits and macadamia nuts in a food processor and process until the biscuits are crushed. Add the melted butter and mix well.
- Press the mixture into 12 greased mini fluted tartlet dishes. Bake for 5 minutes. Leave to cool.
- Make the filling next. Bring the cream to the boil. Remove from the heat, add the chocolate, and stir until melted. Pour the mixture over the biscuit crust in the tartlet dishes. Refrigerate to set.
- Make the topping. Place the nuts on a baking tray and roast in a hot oven for approximately 10 minutes until golden. (If using hazelnuts, rub them in a dry cloth to remove skin.) Roughly chop the cooked nuts.
- Place the butter, sugar and cream in a saucepan. Stir over a medium heat until the butter melts and the sugar dissolves. Simmer for 10 minutes. Add the chopped nuts and stir well. Cool for 10 minutes.
- Pour the nut mixture over the chocolate filling. Leave to set.
Note: To remove the tartlets from the dishes, chill well. Invert dish with one hand and gently squeeze dish with the other hand until the tartlet drops out.