Easy recipe Choc-caramel Ice-cream Tarts Recipe
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about two hundred and twenty-fiveg (about one about one/about two cups) plain flour one hundred and fiftyg butter, chilled, chopped about two tablespoons icing sugar mixture about two tablespoons cocoa powder three-about four tablespoons milkStep about one To make the, pastry (Recipes by ingridients pastry) process the flour, butter, icing sugar and cocoa powder in a food processor until the mixture resembles fine. breadcrumbs (Recipes by ingridients breadcrumbs) Add milk. Process until just combined. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for thirty minutes to rest. Step about two Divide the dough into about eight portions. Roll out about one portion until threemm thick. Line a about two.fivecm-deep, about eightcm (base measurement) fluted tart tin, with removable base, with the. pastry (Recipes by ingridients pastry) Trim any excess. Repeat with the remaining dough portions. Choc-caramel Ice-cream Tarts Recipe. Use a fork to prick the bases all over. Choc-caramel Ice-cream Tarts Recipe. Place in the freezer for about twenty minutes to chill. Choc-caramel Ice-cream Tarts Recipe. Step three Preheat oven to two hundredC. Bake the pastry (Recipes by ingridients pastry) cases for about fifteen minutes or until crisp and dry to the touch. Step about four Stir the Snickers and cream (Recipes by ingridients cream) in a saucepan over low heat for five minutes or until the Snickers melts and the mixture is smooth. Spoon among tart cases. Choc-caramel Ice-cream Tarts Recipe. Set aside to cool completely. Step five Top tarts with the ice-cream and decorate with shaved. chocolate (Recipes by ingridients chocolate) .
 plain flour one hundred and fiftyg butter, chilled, chopped about two tablespoons icing sugar mixture about two tablespoons cocoa powder three-about four tablespoons milkStep about one To make the, pastry (Recipes by ingridients <a href="/search/pastry">pastry</a>) process the flour, butter, icing sugar and cocoa powder in a food processor until the mixture resembles fine. breadcrumbs (Recipes by ingridients <a href="/search/breadcrumbs">breadcrumbs</a>) Add milk. Process until just combined. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for thirty minutes to rest. Step about two Divide the dough into about eight portions. Roll out about one portion until threemm thick. Line a about two.fivecm-deep, about eightcm (base measurement) fluted tart tin, with removable base, with the. pastry (Recipes by ingridients <a href="/search/pastry">pastry</a>) Trim any excess. Repeat with the remaining dough portions. Choc-caramel Ice-cream Tarts Recipe. Use a fork to prick the bases all over. Choc-caramel Ice-cream Tarts Recipe. Place in the freezer for about twenty minutes to chill. Choc-caramel Ice-cream Tarts Recipe. Step three Preheat oven to two hundredC. Bake the pastry (Recipes by ingridients <a href="/search/pastry">pastry</a>) cases for about fifteen minutes or until crisp and dry to the touch. Step about four Stir the Snickers and cream (Recipes by ingridients <a href="/search/cream">cream</a>) in a saucepan over low heat for five minutes or until the Snickers melts and the mixture is smooth. Spoon among tart cases. Choc-caramel Ice-cream Tarts Recipe. Set aside to cool completely. Step five Top tarts with the ice-cream and decorate with shaved. chocolate (Recipes by ingridients <a href="/search/chocolate">chocolate</a>) . . %23recipes, %23recipes, %23bookrecipe, %23easyrecipe)
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