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Ingredients
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275g (12 pack) sweet tart pastry cases
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50g dark chocolate, melted
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1 cup extra-thick vanilla custard
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1/3 cup fresh raspberries
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1/3 cup fresh blueberries
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6 fresh strawberries, chopped
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2 tablespoons apricot jam, warmed
Method
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1Cook tart cases following packet directions. Set aside to cool for 10 minutes. Using a small spoon, divide chocolate amongst tart cases. Using the back of the spoon, spread chocolate over base of tart cases. Refrigerate until set.
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2Top each tart case with 1 tablespoon custard, then top with fresh berries. Combine jam and 1 tablespoon boiling water in small bowl. Glaze berries by brushing tarts with jam mixture.
Source: taste.com.au
