Triple Chocolate Tart

Petite chocolate tarts are perfect for afternoon tea or enjoyed as after dinner sweets.

Ingredients

40 mm round chocolate shortbread tart shells

Marsala ganaché

Dark chocolate

Milk chocolate

Method

Bake chocolate shortbread tart shells and allow cooling. Fill the chocolate tart shells with Marsala ganaché and allow cooling in the fridge until the ganaché is firm approx 30 minutes. Melt dark and milk chocolate in two separate bowls. Fill a cornet with melted milk chocolate and cut the tip to make a small hole. Dip the top of the tart in dark chocolate and make even with a pallet knife. Pipe milk chocolate on top of the tart and allow cooling in the fridge. Place tarts in a covered container and leave in the fridge.

Note: Try other liqueur instead of Marsala such as Tia Maria, Brandy or Whisky.