Chocolate and raspberry tartlets
- 2 packets frozen mini sweet tart cases
- 400 g King Island Dairy Chocolate Crème Dessert
- 1 punnet raspberries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C or 160°C fan.
Place 24 frozen mini sweet tart cases on two baking trays. Bake for 15 minutes, then cool.
Spoon two 200g tubs King Island Dairy Chocolate Crème Dessert into cases and top each with a raspberry.
Dust with icing sugar to serve.