Chocolate Fondant Tarts

    Ingredients

    • 13 units of RB Baked 80mm Chocolate Shortbread Shells

    • 200g NESTLÉ PLAISTOWE 70% Cocoa Dark Chocolate Couverture

    • 200g Butter

    • 240g Eggs

    • 40g Yolks

    • 100g Sugar

    • 57g Plain Flour

    Method

    1. Melt butter & NESTLÉ PLAISTOWE 70% Cocoa Dark Chocolate Couverture over a water bath.

    2. In a separate bowl, whisk eggs, yolks & sugar until creamy.

    3. Add the melted chocolate mix to the egg mix and combine.

    4. Sieve flour into chocolate mix & fold through.

    5. Cool mix down and pipe into RB Baked 80mm Chocolate Shortbread Shells (dome in the middle to achieve an even baked product).

    6. Bake at 175°C for 7-8 mins.

    7. Allow to cool slightly & serve with candied orange.