Chocolate teddy bear tarts
Chef:
Annabel Karmel
Prep:
50 mins
Cook:
15 mins
Cute recipe from Annabel Karmel that kids will love to make - and eat!
Pastry
100g plain flour
50g butter
1 tbsp caster sugar
1 egg yolk
2 tbsp cold water
Alternatively use 250g shortcrust pastry
Filling
1 medium banana, thinly sliced
150 ml double cream
100g milk chocolate
100g dark chocolate
To Decorate
12 mini chocolate digestive biscuits
8 almonds
Chocolate chips
Writing icing
4 glace cherries
Preheat the oven to 200°C/400°F/Gas 6 (reduce to 180°C if using a fan oven). Line 4 x 8cm fluted loose bottomed tins.
To make the pastry, measure the flour, butter and caster sugar into a food processor. Whizz until the mixture looks like breadcrumbs .
Add the egg yolk and water and whizz until the pastry comes together.
Tip out and roll very thinly. Prick the bases then chill in the fridge for 30 minutes.
Line with baking paper and bake blind for about 12 minutes until lightly golden around the edges.
Remove the paper and beans and place back in the oven for another 5 minutes until the base has cooked.
Leave to cool, then remove from the tins.
Melt the milk and plain chocolate in a bowl over a pan of simmering water until smooth.
Slice the banana and arrange in the bases of the tartlet cases. Place in the fridge to set for about one and a half hours.
Decorate with two digestive biscuits for the ears and one for the mouth and a glace cherry for the nose and finish off with eyes made from almonds and chocolate chips.
You can stick the chocolate chips onto the almonds with a blob of writing icing.
Serves
4
Preparation Time
50 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Chocolate
Recipe Type
Party Food, Cakes & Baking, Kids Food, Cake Stall
Special Info
Pregnant Mums
Level of Difficulty
Easy
