Ingredients

Packet Italian chocolate biscotti (or other very good choc/nut biscuits)

50 grams butter

1 tub Marscapone

1 punnet Strawberries

Frangelico

Dark Chocolate

Method

Turn the biscotti into crumbs. You can either bash the hell out of them with a rolling pin or mallet, or you can blitz them in a food processor.

Gently melt the butter and pour in enough to stick the crumb mix together.

Line a muffin tin with glad wrap and then spoon biscotti mix into each. Use the back of a teaspoon to spread it evenly around the sides of each space. They should not be too thick and should now look like little tart cases. Stick them in the fridge for a few hours (overnight is okay).

Mix 2 tblsp frangelico into the marscapone fill each tart case with this mix.

Arrange quartered strawberries on top so that they all point to the middle of the tart and sprinkle shaved chocolate on top.

I like bubbles with this one.

You will get 6 little tartlets out of this.