So, I made these yesterday. They work out to about 2pt each, which, if you’re having company isn’t bad at all, since they get gobbled up quickly.

The reason we made these was because when my sister came a few weeks ago, we made a cheesecake. We were going to buy a shortcrust pastry case for it, but they only had mini-ones (seen here) or a flan case. I bought both because I didn’t know which would be better. Then when we used the flan case, I had to find something to use these for. And voila! Chocolate tartlettes.

Ingredients

• Mini short-crust pastry cases (x24)
• A block of plain (dark) cooking chocolate
• A tsp of vanilla essence.
• A dash of water.
• A little leftover 2%/Light Evaporated Milk.
• Raspberries/Blueberries/Strawberries to garnish.

Put some water into a pan (really - just a dash) and then over low heat melt the chocolate. (The water helps stop it from burning). Once it’s melted, add the evaporated milk and the vanilla essence. Spoon the mixture into the pastry cases and top with the berries. Easy!

I used Evap. milk for this because I had leftover and it helped bring points down. The amount you use depends entirely on the runniness of the mixture, but for me it honestly wasn’t much. These worked out to be fantastic, very yummy — my flatmates ate them all that night. It’s a nice little treat and at 2 pts each, surprisingly satisfying.

Posted at 2:50 pm | No Comments »