• 1 1/2 sheets frozen ready-rolled shortcrust pastry
  • 1/2 cup smooth peanut butter
  • 24 dark chocolate melts
  • Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole mini muffin pans. Using a 5.5cm round cutter, cut 24 rounds from pastry sheets. Press rounds into prepared pan holes. Spoon 1 teaspoon peanut butter into each pastry case.
  • Bake for 10 minutes or until pastry is golden. Top each tart with 1 chocolate melt. Bake for 2 minutes or until chocolate has melted. Transfer to a wire rack to cool slightly. Serve.
  • Protein Dietary Fibre 2.20g 0.80g Fat Total Energy 7.00g 427kJ Fat Saturated Sodium 2.90g 82mg Carbohydrate Total Cholesterol 7.30g 3.00mg Carbohydrate Sugars –