Mini tarts with chocolate and lemon cream


1/4 cup water
1 can sweetened  milk
1/4 cup sugar
1 instant chocolate pudding
1/4 cup cocoa powder
1 jar (11 oz.) lemon curd
2 cups heavy cream, whipped
1/2 cup apricot jam
20 prepared tart-sized crusts
Fruit for decoration.
Fresh fruit


For chocolate filling:

In a large bowl beat sweetened milk with water until smooth. Add in cocoa and  chocolate pudding. Beat again until well blended. Place it in refrigerator for 10 minutes. Whisk in half of heavy cream.

For lemon filling:

In a bowl beat rest of heavy cream with sugar until blended. Stir in one third of cream in lemon curd and then fold in rest of cream. Place into refrigerator for 10 minutes.

Making tarts:

Top the halve of crusts with chocolate cream and decorate with choco crumbs. Top the rest of crusts with lemon cream, place fresh fruit on few lemon tarts.

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