Mini chocolate tarts

Ingredients

• 400 g cookies
• 180 g butter

For the chocolate cream

• 200 g milk chocolate
• 80 g sugar
• 1 teaspoon rum extract
• 200 ml cooking cream
• 100 g butter
• 10 g gelatin
• 50 ml cold water

For decorating

• 150 g strawberries

Preparation

1. Heat the oven to 180°C. Grind the cookies in a food processor until you have a fine powder. 2. Melt 180 g butter in a small saucepan and mix it with the cookies. Press the mixture into 4 mini tart tins with removable bases and 4 muffin cases set in a cupcake pan. Bake for 5-10 minutes, until lightly golden. 3. Break the chocolate into pieces and melt it over a bain-marie for about 5 minutes, until smooth. Add the sugar and rum extract, then stir until the sugar dissolves. 4. Heat the cream in a small saucepan for 2 minutes, until it starts to steam. Pour it over the chocolate, add 100 g butter and whisk well. Take the saucepan off the heat and leave the cream for 5 minutes. 5. Soak the gelatin in 50 ml cold water according to the package instructions, then melt it in the microwave for 10 seconds. Whisk it into the chocolate cream and leave the mixture to cool for another 10 minutes. 6. Pour the cream into the tart tins and muffin cases. Refrigerate for 1-2 hours, until the cream sets, then decorate with strawberries.