ingredients

1 roll of shortbread
200 g of white chocolate
2 dl whole liquid cream
9 cl of Red Fruit Cocktail Syrup

Steps

Step 1

Preheat the oven to 190 ° C (5 th). Cut 7 discs in the dough, line ø 9-10 cm nonstick tart tins. Put in approx. 15 min. Let cool.

2nd step

Prepare the ganache: spread the chocolate in squares in a large pan. Put on very soft fire. At the same time, heat the cream. As soon as the squares are soft to heart, add the very hot liquid cream, turn to smooth. Pour into the tartlets.

Step 3

Place about 15 minutes in the fridge. Pour 1 tbsp. to c. of Red Fruit Cocktail Syrup in drops on each tart. With a skewer, trace mottles from the drops. Put back 45 min in the fridge.

tips

Syrup . Alternatively, strawberry syrup may be used. Both are found under the brand Moulin de Valdonne, in supermarkets.