Cathie’s Layered Ganache Tartlets

METHOD

• 1

  Mix margarine, flour, vanilla extract and caster sugar together to form a shortbread dough which can be rolled.

• 2

  Line a greased silicon mini muffin tray with a thin layer of shortbread. If you are using a cutter to make rounds and then pushing these into the muffin holes, ensure that the dough is evenly pressed against the sides and base of the tray.

• 3

  Bake at 160 °C until crisp, for around 15 mins.

• 4

  Whilst the cases are baking, melt the Cadbury White Chocolate in the microwave in 20 secs bursts. Add 70ml of double cream to the melted white chocolate and stir in gently. Stir in the desiccated coconut.

• 5

  When the tart cases are fully cooled, carefully remove them from the tray and put a teaspoonful of raspberry jam in the bottom of each one. To ensure the layer is level, if the jam is very solid, warm it gently in the microwave before adding.

• 6

  Spoon in a layer of the white chocolate mixture, leaving enough space for one more layer.

• 7

  Cool the tarts in the fridge for 10 mins whilst you make the Cadbury Dairy Milk ganache.

• 8

  Melt the chocolate in the microwave, in 20 secs bursts. Add the rest of the cream and stir in to form a smooth ganache.

• 9

  Spread the chocolate ganache on top of the white chocolate and coconut layer. This should come up to the top of the shortbread cases.

• 10

  Chill the tarts until the ganache is set, normally about 20 mins. Decorate the tops of the tarts with melted white chocolate and freeze dried raspberry pieces.