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How to make Chocolate Bounty tarts

Yield = 12
Prep time: 3:05
Cook time: 0:20
Total time: 3:25

Ingredients

  • 125g milk cooking chocolate, roughly chopped
  • 2 x 50g Bounty chocolate bars, roughly chopped
  • 1/4 cup thickened cream
  • 275g (packet of 12) frozen sweet shortcrust tartlet cases
  • cocoa powder, to serve

Method

  • Step 1 Place chocolate and Bounty bars into a small heatproof bowl over a saucepan of simmering water. Stir with a large metal spoon, until melted and well combined. Remove from heat. Stir in cream. Place mixture into a bowl. Cover. Refrigerate for 2 to 3 hours or until firm and thick.
  • Step 2 Preheat oven to 180°C. Place tart cases onto a baking tray. Bake for 10 to 15 minutes or until golden. Allow to cool.
  • Step 3 Spoon chocolate mixture into pastry cases. Sprinkle with cocoa. Serve.