White chocolate and patisserie tarts

White Chocolate Crème Patisserie Tarts

    Ingredients

    • 12 units of RB Baked 80mm Gluten Free Chocolate Shortbread Shells

    • 180g NESTLÉ Docello® Crème Pâtissière Dessert Mix

    • 200g NESTLÉ Docello® Snowcap White Compound Chocolate

    • 500ml Milk

    • Fresh Fruit (Strawberry, Blackberry, Blueberry, Fig, Rockmelon) to Garnish

    Method

    1. Add NESTLÉ Docello® Crème Pâtissière Dessert Mix to milk in a mixing bowl.

    2. Use balloon whisk attachment and mix on low speed for 1 minute.

    3. Let stand for 3 minutes.

    4. Mix again for 1 minute on high speed.

    5. Add melted NESTLÉ Docello® Snowcap White Compound Chocolate.

    6. Place into RB Baked 80mm Gluten Free Chocolate Shortbread Shells.

    7. Garnish with fresh fruit.

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