Sesame Snaps with Chocolate 30 g (Pack of 24)

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Place four scant tablespoons of the mixture onto one of the baking trays, leaving plenty of room for the mixture to spread. Bake in the centre of the oven for 10-12 minutes or until bubbly and deep golden-brown. While the brandy snaps are cooking, grease two wooden spoons with butter and wrap an elastic band around them to bind them together. Place four more scant tablespoons of the brandy snap mixture on the second baking tray. Alternatively, if you have one gluten-free guest, you could make them special version in a ramekin or small glass with gluten-free crushed biscuits in the base, followed by the caramel and chocolate ganache. To defrost, take out however many you need and pop them on a plate, covered well, to defrost in the fridge overnight. Can I make a different number of mini chocolate tarts?

If your caramel was runny, it probably wasn't cooked for long enough. Follow the instructions closely to ensure you achieve the correct consistency. For allergens, see ingredients in bold. Not suitable for Nuts allergy sufferers due to manufacturing methods.

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Melt the butter with the sugar and syrup, stirring over a low heat until the sugar dissolves. Remove the pan from the heat and stir in the flour, ginger, brandy and lemon zest. It's also a good idea to avoid using liquid sweeteners such as maple syrup or agave. The key is to use sugar that has a very fine powder consistency such as icing sugar. Using granulated sugar will give your chocolate a gritty texture, as sugar crystals need water to dissolve (which we're avoiding in this chocolate recipe). I am 100% guilty of this, and although I'm not going to sit here and lecture on the correct way to temper chocolate, as it is very much an art and I still have a lot to learn, in the below recipe I will share with you how I was able to get a nice shine and snap from the chocolate without too much effort by a using a method referred to as "the seeding method". Unfortunately, these mini chocolate tarts are not suitable for vegans as the caramel contains milk, and the chocolate ganache is made using cream. There will probably be butter in your pastry cases too. Microwave on full for 3 minutes. Remove and whisk until evenly combined. Be very careful as the bowl and caramel will be extremely hot.

Yes, you can leave the caramel out entirely, if you wish. These tarts won't be as decadent without the caramel, but they'll still be very tasty. You could double the amount of ganache to make sure they're still generously filled. One of the joys of this recipe is it's not only ridiculously easy to make but it can also be made ahead, indeed it needs at least 30 minutes in the freezer, or two or more hours in the fridge to set before serving. Sad news for chocolate lovers as 2 fan-favourite bars are to be discontinued – after more than 60 years. You could also use tiny pastry cases if you want to make lots of super mini chocolate tarts for little nibble size desserts. These would be so cute served with a raspberry on top as part of a selection of mini desserts. What's better than one dessert? Lots of different tiny desserts! How can I make sure my mini chocolate tarts are perfectly made? I haven't tried using vegan substitutes such as plant-based cream and chocolate, so if you give it a try, let me know. Are these mini chocolate tarts gluten-free?A microwave will help to heat the caramel and ganache, but you can just as easily warm them on the stovetop, if preferred. If you want to make you own pastry cases from scratch - you can use the method detailed here in this fruit tart recipe. If you can't find small pastry cases or prefer to have a bigger tart to cut into and serve in slices you can do this no problem. Just follow the recipe as you would for individual tarts but using a larger case.