White Chocolate Tarts with Almond Brittle

These are some little chocolate tarts ready for a New Year buffet. They are a sweet shortcrust pastry case filled with a baked chocolate ganache, sprinkled with almond brittle and then decorated with a little gold leaf.

The pastry of these tarts, after a second attempt due to my initial lack of inclusion of the icing sugar, turned out short and crisp. The chocolate filling is sweet but very smooth and creamy. It is baked perfectly. The topping is crunchy and adds a caramel sweetness. I thin they would look pretty special on any buffet.