Chocolate tarts with spider webs
3 gold-strength gelatine leaves 300ml thickened cream 75g caster sugar 1 teaspoon vanilla extract 24 ready-made chocolate tart cases Cocoa powder, to dust
1. Soak gelatine leaves in a bowl of cold water for 5 minutes to soften. 2. Meanwhile, combine cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point. 3. Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve. Strain into a jug and set aside to cool. Pour the cooled mixture into the tart cases and chill for at least 4 hours or overnight until set. 4. When ready to serve, place a paper doily over the tarts and dust with cocoa powder to resemble spider webs.