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Potato chip frittata

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The raspberry sparkler

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Two-ingredient strawberry wafers

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Two-ingredient strawberry wafers

DIY lemon creams

DIY lemon creams

15 minutes

No-bake chocolate tarts

Afternoon tea

No-bake chocolate tarts

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No-bake chocolate tarts

By Abigail Donnelly

Serves Makes 12

Difficulty Easy

Prep Time 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