I Wasn't Expecting That

Food, glorious food! Hot sausage and mustard!

Saturday, 16 September 2017

McVitie’s Gluten Free Hobnobs Chocolate & Coconut Tarts...


Happy Saturday. Looks like it is going to be a lovely day here!? Makes a refreshing change after all the rain to see the sun out again.

Today I am sharing this yummy looking McVitie’s Gluten Free Hobnobs Chocolate & Coconut Tarts recipe with you.

Are you looking for a nice recipe to make and share for the weekend?


Makes 2

Ingredients:
  • 6oz/150g McVitie’s Gluten Free Milk Chocolate Hobnobs Biscuits
  • 2oz/50g butter, margarine or dairy free spread
  • 2oz/50g gluten-free plain chocolate (avoid any containing barley)
  • 4 tbsp coconut milk (thick style, not reduced fat)
  • 1 tbsp/15ml sp icing sugar or to taste
  • 1 McVitie’s Gluten Free Milk Chocolate Hobnobs Biscuit, crushed or 1tsp/5ml desiccated coconut to decorate
  • Small handful of fresh mixed strawberries, raspberries and blueberries to top the tarts, optional

Method:
  1. Line the base of two 4inch/10cm loose bottomed individual flan tins with a disc of baking parchment. 
  2. Put the McVitie’s Gluten Free Milk Chocolate Hobnobs biscuits into a freezer bag (thick plastic bag) and crush well using a rolling pin.
  3. Melt the butter, margarine or dairy-free spread, stir in the biscuit crumbs. Divide between the two tins and using the back of a spoon press the crumbs to form the base and sides of the tart. Set aside to cool.
  4. Put the chocolate into a small heatproof bowl and set over a small pan of simmering water, warm gently over a low heat until melted. Stir in the coconut milk and icing sugar and mix well. Spoon into the biscuit cases. Cool then chill for 2 hours.
  5. Decorate with a little crushed McVitie’s Gluten Free Milk Chocolate Hobnobs biscuit or desiccated coconut. 
  6. Serve with fresh berries.


Recipe and image c/o McVitie’s Gluten Free Hobnobs Chocolate.

Perfect for a weekend treat, lunch box treat or your coffee break!?


Fancy making some?

As always, let me know if you get to try this recipe out.

Why not pin to your treat boards?

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