Servings |
serves
|
Ingredients
- 1/2 Cup thickened cream
- 2 Tablespoons icing sugar
- 1/2 Tsp. vanilla extract
- 500 g Strawberries
- 2 Tablespoons semi-sweet chocolate chips
- 1 packet frozen short crust pastry
- fresh mint leaves
Ingredients
|
|
Instructions
- Preheat oven to 180C. Thaw a sheet or 2 (depending on the size of your cutter) and place on a lightly floured surface. Cut 6 hearts with a 4-inch heart-shaped cookie cutter (or whatever sized cutter you have) and place on ungreased biscuit sheet or place grease proof paper on a baking tray.
- Bake 12 to 14 minutes or until golden brown. Let cool.
- Meanwhile, beat cream, sugar and vanilla in an electric mixer until stiff peaks form.
- Melt chocolate chips in microwave.
- Cut one strawberry in half. Set aside. Hull remaining strawberries and cut into 1/4-inch thick slices.
- Place one baked heart on a serving plate. Top with one quarter whipped cream and sliced strawberries. Top with second heart and repeat. Top with third heart and strawberry half.
- Drizzle with melted chocolate and garnish with mint leaves.
- Serve immediately.
Share this Recipe