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Chocolate and raspberry tartlets

Chocolate and raspberry tartlets
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Chocolate and raspberry tartlets

Ingredients

  • 2 packets frozen mini sweet tart cases
  • 400g king island dairy chocolate crème dessert
  • 1 punnet raspberries
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Method

  1. Preheat oven to 180°C or 160°C fan.
  2. Place 24 frozen mini sweet tart cases on two baking trays. Bake for 15 minutes, then cool.
  3. Spoon two 200g tubs King Island Dairy Chocolate Crème Dessert into cases and top each with a raspberry.
  4. Dust with icing sugar to serve.
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