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. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TWO FAT LADIES SHOW #FL1B03
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|Serving Size: 1 Serving (5140g)|
|Recipe Makes: 1|
|Calories from Fat: 6065 (32%)|
|Amt Per Serving||% DV|
|Total Fat 673.9g||898 %|
|Saturated Fat 374.8g||1874 %|
|Monounsaturated Fat 175.1g|
|Polyunsanturated Fat 30.5g|
|Cholesterol 2009.4mg||618 %|
|Sodium 6290.6mg||217 %|
|Potassium 2971.7mg||78 %|
|Total Carbohydrate 3310.1g||974 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 3303.6g|
|Protein 114.5g||164 %|
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Calories per serving: 19243
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