No-bake chocolate tarts
Makes 12
Easy
20 minutes, plus 30 minutes chilling time
“I’ve always thought that Romany Creams were the perfect combo of chocolate and coconut. This recipe is inspired by the original biscuit, and I’ve included Nutella for extra nutty, chocolatey flavour. The pop of green from the pistachio paste gives them a Christmassy feel.”– Abigail Donnelly
Ingredients
Method
- 200 g Woolworths milk chocolate drops, melted
- 200 g desiccated coconut For the filling:
- 200 g pistachios, shelled
- 3 T icing sugar
- 2 T sunflower oil
- 1 t vanilla or almond extract To serve:
- 100 g Nutella
Method
Ingredients
1. To make the biscuit shells, mix the chocolate and coconut. Press a small amount of mixture into 12 mini tart or paper truffle cases. Press your thumb into the middle of each to make a small well. Chill for 30 minutes until set.
2. To make the filling, blend the ingredients until smooth, adding a bit more oil if necessary.
3. Remove the shells from the cases and fill the indentation with the paste and a little Nutella. Don’t cover the paste completely, it should still be visible.
Cook's note: Make the paste in advance and store it in a sealed jar in the fridge for a few weeks.
Find more biscuit recipes here.
Photographs: Jan Ras
Production: Abigail Donnelly
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