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Chocolate tarts with spider webs

  • 4:35 Prep
  • Makes 24


  • 3 gold-strength gelatine leaves (see note)
  • 300ml thickened cream
  • 1/3 cup (75g) caster sugar
  • 1 teaspoon vanilla extract
  • 24 ready-made chocolate tart cases (see note)
  • Cocoa powder, to dust


  • 1
    Soak gelatine leaves in a bowl of cold water for 5 minutes to soften.
  • 2
    Meanwhile, combine cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point.
  • 3
    Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve. Strain into a jug and set aside to cool. Pour the cooled mixture into the tart cases and chill for at least 4 hours or overnight until set.
  • 4
    When ready to serve, place a paper doily over the tarts and dust with cocoa powder to resemble spider webs.

Source: taste.com.au


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