Chocolate Tart

1

Bake the ready to bake tarts for 10 mins 200°C.

2

Melt dark couverture chocolate using double boil method and set aside.

3

Stir 60g butter and 77ml MARIGOLD HL Chocolate Milk for 2-3 mins using medium heat.

4

Let it set for 5 mins.

5

Then put in the dark couverture chocolate stir till it is glossy.

6

Pour the mixture into the tarts and let it set at a cool temperature for 2 hours.

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