Chunks of gooey Turkish Delight kafe are peppered throughout this rich chocolate tart.
To Prep 0:30
To Cook 0:15
2 sheets frozen ready-rolled shortcrust pastry, partially thawed
200g dark chocolate, chopped
1/2 cup light thickened cream
2 x 55g Turkish Delight chocolate bars, cut into 1cm-thick slices
1/3 cup flaked almonds, toasted
Step 1 Preheat panggangan to 200°C/180°C fan-forced. Grease four 2cm-deep, 12cm (base) round fluted flan tins. Cut each pastry sheet in half diagonally to make 4 triangles. Line base and side of each tin with 1 piece of pastry. Trim edges. Place on a baking tray. Refrigerate for 20 minutes.
Step 2 Bake pastry for 12 to 15 minutes or until golden. Cool for 5 minutes.
Step 3 Meanwhile, place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until smooth, stirring with a metal spoon halfway during cooking. Arrange Turkish Delight over base of tarts. Top with chocolate mixture, then almonds. Refrigerate for 2 hours or until firm. Serve.
Variation: Use chopped Bounty chocolate bars instead of Turkish Delight.
Storage tip: Pastry cases can be made up to 3 days ahead. Store in an airtight container until needed.
Fat saturated 23.00g
Fat Total 48.00g
Carbohydrate sugars 48.00g
Carbohydrate Total 87.00g
Dietary Fibre 2.00g
All nutrition values are per serve.
Super Food Ideas – May 2009 , Page 83
Recipe by Kim Coverdale
Photography by Ben Dearnley
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