Feuilletine Chocolate Cheese Tarts
160g plain flour
Mix butter and icing. Add egg and combine.
Stir in flour till it forms a dough.
Lightly grease tart cases and handmould pastry into cases.
Bake at 170C for 15 mins till nicely browned.
Remove and leave on wire rack to cool.
Melt 100g chocolate over a double boiler or microwave.
Chocolate Feuilletine Filling
Coat feuilletine generously with 1/3 melted chocolate.
Fill tarts and leave in fridge while you prepare the cream cheese topping.
Chocolate Cream Cheese
100g cream cheese, room temperature
2 tsp butter, room temperature
Whisk cream cheese and butter till smooth and creamy.
Add the remaining 2/3 melted chocolate and whisk till light and fluffy.
Using a piping bag and an open star tip, pipe on tarts.
Pop back into fridge to chill for an hour before serving.
This is feuilletine.