Chocolate egg tartlets recipe

  • Serves 8
  • 10 mins to prepare and 30 mins to cook
  • 173 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
172109 HERO

Roll the pastry out to ½cm thickness on a lightly floured surface. Cut out rounds of pastry that can line a 12 hole nonstick mini tart pan. Press into the tart pan, making sure that the pastry is pressed in well around their bases.

Make sure that the pastry isn't too perfectly lined in the mouds; they should look rough around the edges. Prick the bases a few times with a fork then line with individual pieces of nonstick baking paper and with baking beans. Chill for 10 minutes.

Preheat the oven to 190°C.

Remove from the fridge and bake for 10-15 minutes until the tartlets start to turn golden brown at the edges. Remove from the oven and discard the baking beans and paper. Return to the oven for 2-3 minutes to brown the bases.

Remove after a few minutes and allow to cool in their trays for 5 minutes before turning out onto a wire rack. Fill each of the tartlets with some of the warmed apricot jam then allow the jam to cool and set. Once set, decorate them with a variety of the chocolate eggs before serving.

  • Ingredients

  • 250g (8 3/4oz) Tesco Lighter ready rolled shortcrust pastry
  • a little plain flour for dusting
  • 150g reduced sugar apricot jam, warmed
  • assortment of small chocolate eggs (various sizes)
  • Energy 980kj 173kcal 9%
  • Fat 10g 14%
  • Saturates 5g 26%
  • Sugars 20g 22%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 33.2g Protein 3g Fibre 1.2g

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.