HAZELNUT, WHITE CHOCOLATE AND FRUIT TARTLETS
200 g plain flour
60 g icing sugar
90 g butter, chilled and diced 1 egg
150 ml cream
200 g white chocolate chopped
Fruit of your choice
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 process until the dough forms a ball
2
Take the dough out of the processor and put in a plastic bag and chill for 30 minutes; take out of the fridge and roll out thinly; cut out 12 circles and press each one into a muffin tin; put in the freezer for 20 minutes
3
Heat the oven to 180C/Gas4; bake the tart cases for 15 minutes
4
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 pastry cases; chill for an hour and then top with the fruit
