Polenta and Chicken Tartlets

Ingredients

For the tartlets:
450g instant polenta
240ml cream
1 tsp salt
1/2 tsp freshly ground black pepper
For the topping:
230g shredded store-bought roasted chicken
120ml store-bought pesto
1/4 tsp salt
1/4 tsp freshly ground black pepper
75g dried cranberries
Special equipment: 2-inch diameter scalloped cookie cutter


Method
How to make Polenta and Chicken Tartlets

Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.

For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.

To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.

Chocolate-Hazelnut Tart

Ingredients

100g sugar
2 tbsp plain flour
3 eggs, beaten
150g peeled, chopped , and toasted hazelnuts
220g dark chocolate chips
200ml golden syrup
2 tbsp butter, melted
1 tsp vanilla essence
1/4 tsp salt
1 shop-bought tart crust


Method
How to make Chocolate-Hazelnut Tart

1) Preheat the oven to 170°C/ gas mark 3.

 2) In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, golden syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.

 3) Cool the tart for at least 30 minutes before serving.