Choco­late tarts with spi­der webs

Malta Independent - - CROSSWORD & FUN -

In­gre­di­ents

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

Di­rec­tions

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.

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