Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden. Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and place fruit on top. Brush with apricot or red currant glaze, depending on the fruit used, and leave to set. Formatted by email@example.com Recipe by: TWO FAT LADIES #FL1B03 Posted to MC-Recipe Digest V1 #823 by Sue
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 28 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1mg||0 %|
|Sodium 46.2mg||2 %|
|Potassium 16.3mg||0 %|
|Total Carbohydrate 320.8g||94 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 320.6g|
|Protein 0.3g||0 %|
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Calories per serving: 1274
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