500g ready-rolled puff pastry
180ml cream
1 tsp NOMU Vanilla Paste
12 tsp demerara sugar
12 tsp NOMU Decadent Hot Chocolate
A pinch of NOMU Sweet Rub (optional)
A sprinkling of orange zest (optional)
Preheat your oven to 200°C and grease a standard 12-hole muffin tray.
Roll a sheet of puff pastry to ½ cm thickness and use a 10cm cookie cutter to cut out 12 circles. Press a circle into the base of each muffin hole to form a pastry shell.
Combine the cream with the Vanilla Paste. Using measuring spoons, place exactly 1 tablespoon of the cream mixture into each pastry shell, followed by 1 level teaspoon of light brown or demerara sugar and 1 teaspoon of NOMU Decadent Hot Chocolate pieces. An optional extra would be a generous pinch of NOMU Sweet Rub and/or a sprinkling of orange zest.
Bake for 20-30 minutes or until puffed up and very golden brown. If you take the tartlets out too soon, the pastry will not be crispy. Allow to cool before serving.
500g ready-rolled puff pastry
180ml cream
1 tsp NOMU Vanilla Paste
12 tsp demerara sugar
12 tsp NOMU Decadent Hot Chocolate
A pinch of NOMU Sweet Rub (optional)
A sprinkling of orange zest (optional)
Preheat your oven to 200°C and grease a standard 12-hole muffin tray.
Roll a sheet of puff pastry to ½ cm thickness and use a 10cm cookie cutter to cut out 12 circles. Press a circle into the base of each muffin hole to form a pastry shell.
Combine the cream with the Vanilla Paste. Using measuring spoons, place exactly 1 tablespoon of the cream mixture into each pastry shell, followed by 1 level teaspoon of light brown or demerara sugar and 1 teaspoon of NOMU Decadent Hot Chocolate pieces. An optional extra would be a generous pinch of NOMU Sweet Rub and/or a sprinkling of orange zest.
Bake for 20-30 minutes or until puffed up and very golden brown. If you take the tartlets out too soon, the pastry will not be crispy. Allow to cool before serving.
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