Rudolph Chocolate Tarts

CHOCOLATE RUDOLPH TARTS

INGREDIENTS FOR 12 TARTS

FOR THE BISKETS:

225g plain flour.

1 tsp baking soda

½ teaspoon vanilla extract

150g finely chopped coconut.

½ teaspoon cream of tartar

2 tbsp golden syrup

1 tbsp milk.

¼ teaspoon of salt.

2 tbsp butter

1 150g fine sugar

1 large egg.

FOR THE FILLING:

75ml of double cream.

65g of butter.

200g dark chocolate.

FOR DECORATIONS:

24 Pretsel

12 Red smarties or red lollipop

6 Large White Sweet Malus.

24 Small white-yellow Malus

3 Tablespoons of ready-made Buttercream.

Ready chocolate icing.

12 cup Baking Tin

METHOD

Step 1

Preheat the oven to 180 degrees

Make the biscuits by putting all the ingredients in a bowl and mixing until they make a dough.

Roll the dough into small balls and place on a baking tin.

Bake in the oven for 8-10 minutes and then let cool for a while

Step 2

While the biscuits are still warm, shape into a tin tin so that the biscuits are now in the shape of cupboards. You should have 12 each. Allow to cool in the tin.

Step 3

Make the filling by heating the butter, cream and chocolate in a saucepan. Turn the mixture for about 7 minutes over low season until the mixture is melted and smooth. Pour the mixture into a clean bowl and refrigerate for 20 minutes until it is chilled but not set.

Step 4

With a spoon fill each biscuit cup with the mixture and place in the fridge again to set.

Step 5

DECORATE!

When the mixture is set bring the tin out of the fridge and now it's time to make the deer!

Use the ready-made icing as glue while placing the decorations in place.

Carefully using scissors, cut 6 white marshmallows in half and lay on the tarts.

Put red sweets or lollipop on the white sweet marshmallow, here's a rudolph nose.

Using pretzels, place one on each side of the tarts as antlers.

Finish by placing two small marshmallows above the nose and using chocolate icing put a spot on each small marshmallow so that they look like ruddy eyes.

Enjoy!