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White chocolate and cinnamon milk tart inspired tartlets


mini milktart truffles

Ingredients 7
Servings 12
Time 10 mins + 15 mins freezing time

Ingredients

  • For the crust:
  • 50
    g
    white chocolate - chopped
  • 100
    g
    shortbread biscuits
  • For the filling:
  • 100
    g
    white chocolate - chopped
  • 25
    g
    cream
  • 2,5
    ml
    cinnamon - plus extra for sprinkling
 

Method

5 mins + 30 mins refrigeration time
 
Melt the chocolate in the microwave on low heat, stirring every 10 seconds until just melted.


Use a food processor or rolling pin to crush the biscuits into fine crumbs. 


Mix in the melted chocolate.


Press the crust mixture into the cavities of your mould, and freeze for 15 mins.


To make the filling, melt the chocolate and cream together in the microwave, using a low heat and stirring every 15 seconds until just melted. 


Remove and stir in the cinnamon.


Carefully pour the filling mixture into the set crust shells. 


Sprinkle with extra cinnamon and refrigerate until set, about 30 mins.


Gently remove the mini milk tart truffles from the mould and serve. 


The truffles can be stored in an airtight container in the fridge for 5-7 days.


Reprinted with permission of The Sweet Rebellion. Click here for more recipes.


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All you need to make this scrumptious dessert is yoghurt, condensed milk and biscuits. Try it out today and watch as everyone tries to guess the secret to your recipe.


 

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