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    White Chocolate and Cardamom Truffle Tarts

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    White Chocolate and Cardamom Truffle Tarts

    • Preparation time: 1 hour plus chilling
    • Cooking time: 15 minutes for pastry
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Makes: 12


    • 225g sweet pastry
    • 5 cardamom pods
    • 350g white chocolate
    • 400ml double cream
    • 1 tsp top-quality cocoa powder


    1. Preheat the oven to 200°C/gas mark 6.
    2. Roll out the pastry to 3mm thick. Use to line 12 holes in a medium muffin tin (the holes should be about 7.5cm wide). Prick the bases and chill for 10 minutes.
    3. Line the pastry with greaseproof paper and baking beans. Bake for 10 minutes.
    4. Remove the beans and paper and cook for 5 more minutes until golden. Cool completely.
    5. Meanwhile, remove the seeds from the cardamom pods and crush in a mortar until powdery. Break the chocolate into small pieces and put in a bowl with the cardamom.
    6. Heat the cream until just boiling, then stir into the chocolate. Keep stirring until smooth. Now whisk the mixture with an electric whisk until it thickens - this may take 10 minutes. The chocolate should leave a thick trail when the whisks are lifted. Chill for 30 minutes until it holds soft peaks.
    7. Spoon the truffle mix into the cold pastry cases and chill for another 30 minutes. Dust with cocoa, and serve.

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