white chocolate and elderflower tarts

  • ½ cup (140g) natural Greek-style (thick) yoghurt
  • 100g white chocolate, chopped
  • 2 tablespoons elderflower cordial
  • 12 x 6cm store-bought pastry shells
  • 1 tablespoon pistachios, finely chopped

 

  1. Place the yoghurt, white chocolate and elderflower cordial in a small saucepan over low heat. Cook, stirring occasionally, until the chocolate has melted and the mixture is smooth.
  2. Divide the yoghurt mixture between pastry shells. Refrigerate for 30 minutes or until set. Top with the pistachio to serve.  Makes 12.
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox