Ingredients
- 10 digestives
- 5 tbsp butter
- 150g milk chocolate
- 2 eggs
- 50g golden caster sugar
- 2 tbsp flour
- 1 tub glace cherries
- 1 tbsp brandy
(Makes 12-14 cupcake sized tarts)
Method
Bash the digestives and add 2 tbsp of melted butter, then press the combined mixture into the base of a cupcake tray, lined with cases. Bake in the oven for 10 mins at 180C.
Meanwhile, melt the chocolate and remaining butter in a bowl over a saucepan of simmering water. Leave to cool for a minute then vigorously beat in the eggs, followed by the brandy, sugar, flour and a pinch of salt.
Chop up the glace cherries and fill each cupcake case with them, then pour over the chocolate mixture, and bake for 20 mins or until a skewer comes out clean.
Leave to cool if you can, although in my kitchen they were all devoured within about ten minutes.
