Festival Tartlets

Dark chocolate cases filled with moist raspberry sponge – utterly decadent.

You could cheat by buying the chocolate cases.

Serves: 8

Preparation: 30 minutes + 2 hours chilling

Ingredients

  • 110 g Plain Chocolate (70% Cocoa Solids), broken into pieces
  • 110 g Sponge Cake, crumbled
  • 2 tablespoons Raspberry Jam
  • 1 tablespoon Kirsch or Brandy (omit if children are making)
  • 125 ml Whipping Cream, whipped
  • 8 Raspberries or Cherries
  • Angelica, cut into leaf shapes (optional)

Method

  1. Place the chocolate in a bowl over a pan of simmering water and stir until melted (supervised by an adult)
  2. Brush eight cupcake paper cases (use two together if flimsy) with the melted chocolate, making sure it is in an even layer.
  3. Leave to set for 10 minutes and then brush the insides of the cases again with chocolate, re-melting if necessary and again making sure it is in an even layer.
  4. Chill for a couple of hours.
  5. Mix the crumbled sponge cake with the jam and Kirsch to give a soft consistency.
  6. Carefully peel the paper cases away from the chocolate and divide the cake mixture between the chocolate cases.
  7. Decorate with the whipped cream, raspberries or cherries and angelica leaves,if using.

Tip

Put the chocolate-coated paper cases in a bun tin to set. This will help them set to a nice round shape.

This recipe is from the WI Vintage Teatime compiled by Jessica Simmons and published by Simon & Schuster 2012 ISBN 978-0-85720-859-0 priced £9.99.

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