Simply pop a Rolo into each sweet pastry lined mini muffin tin and bake for 10 minutes in a medium oven... top with a white chocolate button while the rolo is still warm and then allow to cool.
...they turn out like little chocolate tarts. No photos of the finished cooked tarts as her and her friends scoffed them all up!
Note: If you pop the rolo chocolate in upside down, they cook a little better, the toffee doesn't spurt out and the white chocolate drop sits better on the melted rolo... just a tip ;-)
Please note fresh thinly rolled homemade pastry takes 10 minutes in a 200c preheated fan oven, shop bought pastry takes a little longer 15 minutes depending on thickness.
9 comments:
I love the look of these!
What a great idea - I love rolo's!
Those look like they would be incredibly scrumptious! Dangerous to have around even!
to make them into little banoffee tarts by putting a slice of banana under the rolo first!
Never made these. Are 10-minutes really enough to cook the pastry shells for? Have you ever done these and baked the pastry shells first?
Belinda, in a preheated 200 oven with homemade pastry, they take 10mins. Since posting these photos, I have done them at a show with shop bought pastry which was a little thicker and they took about 15mins, so maybe I should edit my comments. Thanks for bringing it to my attention.
Thanks so much Julie - going to try these at a Show on Thursday!
I don't understand what you mean by 'if you turn the tart upside down, that they cook better'. Can you explain this further please.
Sorry for the confusion,it should have said: ' if you turn the rolo upside down in the pastry tart it will cook better.
In the picture the rolo is shown dimple side up, if you turn it down so it faces the bottom of the pastry it sits better, doesn't spurt toffee everywhere and the white chocolate button sits on top of the cooked tart and looks nicer!
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