Caramilk Ganache Easter Tartlets

Method

1. Preheat oven to 160°C (180°C conventional).
2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Roll pastry out evenly to a sheet size of approximately 27cm x 36cm.
3. Line 6 mini tart tins (10cm round x 3cm high) with pastry, gently pushing it into the tins. Trim the pastry until it is level with the top of the tins, then place the tart cases into the freezer for 20 minutes.
4. Line the tarts with baking paper and baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 12 minutes, then remove the paper and weights. Brush the base of the tarts with egg, then bake for an additional 10 minutes until the pastry is crisp. Remove from the oven and set aside to cool completely.

1. Chop chocolate into small pieces and place into a metal bowl.
2. Add the cream into a microwave-safe bowl, then microwave it in short bursts until just boiling. Pour the heated cream over the chocolate, then add the butter.
3. Let the mixture stand for 1 minute to allow the chocolate and butter to melt, then whisk the mixture until completely combined and smooth.
4. Divide the mixture evenly between the 6 tart cases, then add 3 chocolate easter eggs to each case.
5. Place into the fridge for 1 ½ - 2 hours until the ganache has set. Serve.