Ingredients
| 18 Pre-made mini pastry shells |
| 150g AP Instant Custard Mix |
| 15kg 50160777 |
| 450g Water |
| 100g Dark chocolate |
| 180g Orieta Salted Caramel |
| 5kg 50106402 |
| 1-2g Nutmeg |
Method
- Bake pastry shells in oven (no fan) at 180ºC for 12–14 minutes until golden brown, then let cool completely.
- Combine Instant Custard Mix with water,
and whisk until smooth. - Melt dark chocolate and add to custard with
a whisk until combined. - Pipe 35g chocolate custard mix into pastry
shells, then pipe 10g Orieta Salted Caramel
filling on top and dust with nutmeg. - Refrigerate for 1 hour until set.