Creamy Fruit Tarts
Serves 6 | 
Prep 20 min | 
Cool 2 hrs
Ingredients
- 250g plain sweet biscuits
- 250g butter
- 300g white chocolate, broken up
- 1 mango, peeled, thinly sliced
- 2 kiwi fruit, peeled, thinly sliced
- 2 passion fruit
- 1 can AYAM™ Light Coconut Cream 270ml
Method
Mixing:
- Crush biscuits in a food processor. Then, melt the 150g butter in a bowl and add the biscuits. Divide the biscuit mixture between 6 x 10cm individual flan tins. Press firmly over the side and the base.
- Put them in the fridge.
- Meanwhile, combine the remaining 100g butter in a saucepan over medium heat with the coconut cream and the chocolate. Stir until combined and smooth.
- Take the biscuits out of fridge and spoon the chocolate and coconut mix onto the biscuit bases.
- Put them back in the fridge. Cool for at least 1-2 hours.
Presentation:
- Now, lift the tarts out of the tins. Top with mango and kiwi fruit and we drizzle with passion fruit.
