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No-bake chocolate tarts

By Abigail Donnelly
Full StarHalf Star
Makes 12
Easy
20 minutes, plus 30 minutes chilling time

Ingredients

  • 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

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