Strawberry Chocolate Tarts

Makes 12, Prep and Cook 30 mins

275g packet frozen sweet tart cases (12)

½ cup thickened cream

200g block dark cooking chocolate, finely chopped

250g punnet strawberries, hulled, halved

½ tsp gelatine powder

2 tblsps strawberry jam

1 Place frozen tart cases on an oven tray. Cook according to packet directions. Remove and cool. 2 Heat cream in a small saucepan over a medium heat until hot (do not boil). Remove from heat. Add chocolate. Stir until melted and smooth. Transfer to a heatproof jug.

3 Pour evenly into tart cases. Refrigerate for about 1 hour, or until chocolate is set.

4 Arrange strawberries over chocolate filling.

5 Sprinkle gelatine over

2 tsps water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug.

6 Sieve jam into a small bowl. Quickly stir in gelatine mixture. Brush over strawberries. Refrigerate for about 30 minutes, or until glaze is set. Serve.