Ingredients
275g packet frozen sweet tart cases (12)
½ cup thickened cream
200g block dark cooking chocolate, finely chopped
250g punnet strawberries, hulled, halved
½ teaspoon gelatine powder
2 tablespoons strawberry jam
Method
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Place frozen tartlet cases on an oven tray. Cook according to packet directions. Remove and cool.
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Heat cream in a small saucepan over a medium heat until hot (do not boil). Remove from heat. Add chocolate. Stir until melted and smooth. Transfer to a heatproof jug.
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Pour evenly into tart cases. Refrigerate for about 1 hour, or until chocolate is set.
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Arrange strawberries over chocolate filling.
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Sprinkle gelatine over 2 teaspoons water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug.
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Sieve jam into a small bowl. Quickly stir in gelatine mixture. Brush over strawberries. Refrigerate for about 30 minutes, or until glaze is set. Serve.
TIP! Filled tarts can be made up to two days ahead. Keep in an airtight container in the fridge. For a change, replace dark chocolate with flavoured dark chocolate such as coconut, orange or raspberry.
