22/07/2014
Creamy Christmas Tartlets
Creamy Christmas tartlets with spice and chocolate
Makes:
24
Prep Time: 30 minutes plus refrigeration
Ingredients
- 1/3 cup currants
- 1/3 cup diced dried apricots
- 2 tablespoons brandy or orange juice
- 1 tablespoon honey
- 1/2 teaspoon mixed spice
- 180g white chocolate, chopped
- 600g Dairy Farmers Thick n Creamy Caramelised Fig Yoghurt
- 24 sweet shortcrust tartlet shells
- 1/4 cup toasted flaked almonds
Method
Combine currants, apricots, brandy, honey and spice and allow to stand. Gently melt white chocolate and ½ cup Dairy Farmers Thick n Creamy Caramelised Fig Yoghurt in a Microwave on Medium for 1-2 minutes, stirring occasionally until smooth. Mix in remaining yoghurt, spoon into tartlets and refrigerate until set. Serve topped with dried fruit mixture and toasted almonds.
Tips
To make a Creamy Christmas Shortbread Tart, blend 300g shortbread or anzac biscuits and
A variation: 100g cubed unsalted butter together in a food processor until mixture comes together. Press onto the base and sides of a 35cm x 13cm loose base rectangular tart tin (or 20cm round tin) and refrigerate until firm. Proceed as above.
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