Shopping list
a roll of puff pastry
1 free range organic egg yolk
25g demarara sugar
100g Tony's dark chocolate
250 ml double cream
raspberries or strawberries
Make these Little Victoria tartlets with the mini-monsters, they are quickly ready and easy to make with a roll of store bought fresh puff pastry.
How to make Victoria Cream Tartlets
Preheat the oven to 180°C and place a sheet of waxed paper on the baking tray
Cut 12 circles out of the dough.
Prick holes in 6 circles.
Separate an egg yolk
Whisk the egg yolk lightly.
Brush egg on the circles without holes.
Sprinkle sugar on top of the egg.
Bake the circles for 8 - 10 minutes.
Meanwhile melt the chocolate au bain marie
Allow the circles to cool.
Dip all circles in the melted chocolate.
Allow the chocolate to set.
Meanwhile whip the cream stiff.
Spoon the whipped cream into a piping bag
Pipe a large rosette of cream on the bottom halves.
Gently press the top circles on the cream rosettes.
Pipe on top of the Victoria Tartlets small cream rosettes and push a raspberry on top. So yummie!