Initially I was going to make just the tarts to use up some leftover puff pastry but then I decided to make the whole batch of filling and roll up some balls – who doesn’t like to have a little something sweet and tangy at hand?
And let me tell you: this combination of lemon and chocolate is to die for!
LEMON FUDGE TARTS
395g sweetened condensed milk
65g (½ cup) white chocolate, chopped
1 tbsp unsalted butter
juice and half of the zest of one lemon
pinch of salt
chocolate sauce, for decorating
Preheat oven to 200°C, line the wells of a muffin tin with puff pastry and bake until golden (about 8 minutes).
Allow the cases to cool, whilst you prepare the filling.
In a medium saucepan over low heat mix together condensed milk, chocolate, butter and salt, stirring occasionally. When it starts to boil, keep stirring until it thickens and the spoon starts to leave trails on the bottom of the pan. Remove from heat and add lemon juice and zest. Allow it to cool slightly.
Fill the tarts with lemon fudge and decorate with chocolate sauce.
LEMON FUDGE BALLS
Using the leftover lemon fudge, roll up small balls with buttered hands and decorate with small gold sugar pearls. If the fudge is too soft, reheat it until desired consistency, stirring frequently.