I’ve put my Christmas decorations up a little bit earlier this year – I think we could all do with a bit of festive cheer after this year! Luckily I had my niece Eva to help out – she is three this year and is very excited by all the Christmas lights.
My tree is decorated with felt toys making it somewhat cat and kid proof. I’ll share some pictures in another post this week.
Today’s recipe is for these cute little candy cane chocolate tarts. I’ve used this type of chocolate ganache in a few of my recipes – I actually stumbled across the recipe by mistake. I was trying to make chocolate truffles but the mix was too soft to shape into chocolates. Not wanting to have any food waste, especially with chocolate, I repurposed into a chocolate tart for dessert that night. Rather than a pastry recipe for the tart shell I’ve made a chocolate shortcake biscuit base instead. I think it is easier to make and stays crispier with the chocolate filling – any leftovers can also be baked into cookies or stored in the freezer for a later date.
Click here for recipe –> Gluten and Dairy Free Chocolate Peppermint Tart