White choc nut-berry tarts

This is based on a recipe I found in a Coles recipe mag last night. Don't let the small size fool you - they're sweet enought that you only need to eat one for dessert! Although we had ours tonight with vanilla ice cream that I had softened, then stirred in the leftover chocolate and cream mixture from making the tarts before refreezing.

Ingredients

• 100g block of Cocolo organic fair trade white almond chocolate
• 1/4 cup light cream
• 1 sheet frozen shortcrust pastry
• 1/2 punnet blueberries
• icing sugar to decorate

To Make

While the shortcrust pastry is thawing, preheat the oven to 180C, and grease a 12-muffin pan.

Use a scone cutter to cut 12 rounds from the pastry. Put a round in each space in the muffin pan, then put a paper patty pan case on top and weigh down with dry beans or rice.

Blind bake for 10 minutes, then remove the patty pans and bake another 5 mins til golden brown on top. Place on a rack to cool. If the pastry has puffed up on top, use a fork to flatten it in the centre.

While the pastry is cooling, break up the chocolate in a heatproof jug and melt in the microwave on low heat, stirring frequently. Stir in the cream and allow to cool until it thickens a little.

Pour the chocolate and cream mix into each pastry case, then top with blueberries.

The tarts will take about an hour to set in the fridge. Dust with icing sugar to serve.