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|200g Dark Chocolate||6 Ready Made Shortcrust Tart Shells|
|300ml Cream||1 Punnet Strawberries|
|2 tbs Icing Sugar||Lirah Caramelised Strawberry Balsamic|
Quarter strawberries and mix with icing sugar and a good drizzle of Lirah caramelised strawberry balsamic. Roast in a hot oven until soft and a syrup has formed.
In a saucepan, place chocolate and 3/4 of the cream. Keep over low heat until well combined. Fill tart shells with chocolate ganache and refrigerate until firm.
Once cooled, top with roasted strawberries and fresh wipped cream!
For something a little more cheeky, use icecream instead of fresh cream!