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Chocolate love-heart tarts
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215g frozen Cooks’ Ingredients Puff Pastry Sheet, thawed
1 Cadbury Flake
Flour for dusting
1 tbsp milk
2 tbsp Waitrose Seriously Chocolatey Chocolate Dipping Sauce
2 large scoops Waitrose Butterscotch Dairy Ice Cream
1. Heat the oven to 200°C, gas mark 6. Open out the pastry sheet and cut into 3 even-sized rectangles. Crumble half the Flake over 1 rectangle then place another on top. Crumble over the remaining Flake then top with the third piece of pastry.
2. On a lightly floured surface gently roll out the pastry (the chocolate will break through a little as you roll) to make a rectangle, roughly measuring 15cm x 30cm. Using a small sharp knife, cut out 2 large heart shapes – don’t worry if they’re a little uneven.
3. Lift the hearts onto a non-stick baking sheet. Brush with a little milk and bake for 15 minutes until puffed and golden. Leave to cool. Store in an airtight container if making more than a few hours in advance.
4. Transfer the hearts to a serving plate. Warm the chocolate sauce in the microwave for a few seconds according to the label instructions. Top each heart with a scoop of ice cream, drizzle over the warm chocolate sauce and serve.
If you want your heart shapes to be identical, you could make a paper template to cut round. To serve the tarts warm, cut out the pastry hearts, place on the baking sheet, cover with plastic wrap and chill until ready to bake.
Typical values per serving:
This recipe was first published in February 2012.