Ingredients

All Butter Shortcrust Tartlets 9.5cm 

Filling:

70g Food Angles White Chocolate Chips
2 tbsp (60 ml) Cream
Blueberries/blackberries

Method

In a bain marie, melt the white chocolate with the 2 tbsp cream to make a ganache.

When the ganache is smooth, remove from heat and allow to cool a little. Add the rest of the cream and chill in the fridge for at least 4 hours, or overnight.

To make the white chocolate tartlets, whip the chocolate cream until it is stiff: it whips up really quickly. Fill the tartlets, and decorate with blueberries/blackberries.