Mini chocolate and custard tarts

Quick and tasty dessert that are always a hit.

METHOD

Preheat oven to 180C.

Dust a clean working surface with a little flour and roll out the shortcrust pastry very thinly (about 1mm in thickness).

Using a round cookie cutter the size of mini-muffin trays, cut out as many circles as you can.

Lightly grease mini-muffin trays and line with the pastry rounds.

Bake blind (line with baking paper and dried rice to prevent pastry from bubbling up) for 10 minutes, or until just beginning to colour.

Remove baking paper and return to oven for a further 5 minutes, until pastry is crisp and golden brown.

Remove from oven and allow to cool.

Once pastry cases are cool, fill each case with either a spoonful of chocolate ganache or fresh custard, then garnish with seasonal berries and serve.

MAKES 30

INGREDIENTS

Flour, for rolling out pastry

250g shortcrust pastry

250g chocolate ganache or 250g fresh vanilla custard

125g fresh berries