Cooking Time 20 minutes
Makes 12
 Ingredients
12 frozen sweet shortcrust tartlet cases
250g dark chocolate, chopped
1/2 cup thickened cream
1/4 cup chocolate hazelnut spread
chopped roasted hazelnuts, to decorate
Method

Preheat oven to 180°C/160°C fan-forced. Place tartlets in foil cases on a baking tray. Bake for 10 to 15 minutes or until golden. Set aside to cool. Meanwhile, place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth. Stand for 10 minutes.

Place 1 teaspoon spread in each pastry case. Divide chocolate between cases. Decorate with hazelnuts. Stand for 5 minutes or until set. Serve. Notes & tips
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