Lightly baked rich chocolate tarts that will be the perfect addition to any Festive dessert platter!

Serves: 12 (makes approx. 24 mini tarts)

Prep Time: 10 Minutes Prep, 15 Minutes Cook Time

Ingredients:
400g Sweet Pastry
1 Cup Double Cream
1/2 Cup Milk
½ Cup Lakanto Chocolate, Chopped
2 Tablespoons Lakanto Monkfruit Classic Sweetener
Pinch Salt
2 Large Eggs, At Room Temperature

Method:

1. Preheat the oven to 150c
2. Melt the chocolate and set aside.
3. Lightly grease a mini muffin tin and put in the fridge
4. Roll out the Sweet Pastry and cut circles approx. 1 cm wider than the top of the muffin rings
5. Carefully line each mould with the sweet pasty use a fork to pierce the base to reduce the pastry rising.
6. Place in the preheated oven for approx. 15 minutes and set aside
7. For the filling combine the melted chocolate with the cream and milk heat on the stove until it is a smooth consistency
8. Whisk the Eggs and Sweetener until fully incorporated then add to the Chocolate mixture
9. Stir until fully combined.
10. Pour the mixture straight in to the pastry and then place the tray into the oven and bake at 140c for approx. 20 minutes or until just cooked.
11. Allow to cool before serving.