Chocolate Butterscotch Tartlets

This was the second easiest and quickest dessert I've ever made- it was great! It took just under 30min from start to finish, including chopping, cooking and cooling time. And the best bit was that there was enough for Friday Pizza night desserts AND lunch dessert with the family the next day! I love making something once and having it last for 2 meals ;-)


Ingredients:
12 frozen tartlet cases
1/4 cup firmly packed brown sugar
20g butter
1/4 cup cream
150g dark eating chocolate, chopped coarsely
1/4 cup cream (extra)
2 tbs coarsely chopped roasted hazelnuts
1 tbs cocoa powder

Step 1: The Tartlet Cases
Bake the tartlet cases according to the packet instructions. In my case this was for 10min in a 160degree Celc oven (fan forced). However, I did 10min and thought they still looked a bit pale so kept them in 5min longer.

Step 2: The Filling
Meanwhile, heat combined sugar, butter and cream (1/4 cup) in a small saucepan, stirring until the sugar dissolves. Reduce heat simmer, uncovered and without stirring for 2 minutes. Cool for 5 minutes.

 Stir in chocolate and the extra cream (1/4 cup) until chocolate is completely melted. At this stage I realised that I hadn't chopped up the chocolate 'coarsely chopped' enough because it wasn't melting completely and I had to put it back on the hot plate (turned off but still hot) to heat it up until the chocolate melted. Once the chocolate is mixed through put into the fridge for 10min.

Step 3: Creation
Divide mixture among tartlet cases, sprinkle with nuts and sifted cocoa. Tip: Don't put the cocoa into the sifter right above the tartlets... it will all fall through onto a couple of the tartlets and you'll get a heap of cocoa that you have to try and blow/brush off!!!

Step 4: Clean Up
Lick saucepan and dividing spoon until sparkling clean! ;-) Its chocolate - how can you not?!