Halloween tarts

Ingredients

140g milk

325g cream

2 eggs

340g 65% Chocolat Madagascar 

Method

Boil the milk and cream, pour onto eggs then back into pan to cook out to 85°C.

Pour onto chocolate and blend to emulsify and pour into your chosen Pidy tart case.

Ingredients

140g milk

325g cream

2 eggs

600g White chocolate

Sosa Fat-Soluble Orange Colouring Powder.

Method

Boil the milk and cream, pour onto eggs then back into pan to cook out to 85°C.

Pour onto chocolate and blend to emulsify and pour into your chosen Pidy tart case.

Pipe tempered chocolate designs of spider’s webs, witches’ hats, pumpkins and bats.