Chocolate Easter Nests (262 )

Warm the oven to 180C.

Take out 1 and ½ sheets of shortcrust pastry and leave at room temperature for 10 to 15 minutes until it has softened slightly.

Line six tart tins with the pastry.  To avoid the crust edges burning, trim the edges around the top of the tins.

Prick the bottom of each pastry with a fork, then add a small round piece of baking paper inside the well and fill it with pastry weights (or uncooked rice) to stop the pasty from rising.

Place pastry shells in the oven and bake for 10-15 minutes until cooked and golden.

Set aside to cool.

In a heavy bottom small pan, gently melt the butter into the cream over a low heat (do not overheat or allow to boil) then remove from the stove and let cool for two minutes. 

Add the chocolate and hazelnut meal (high fibre only) and stir until melted. 

Pour into a bowl and refrigerate for 30-50 minutes until the mixture has stiffened.

Spoon the chilled mixture evenly into the six tart shells and decorate with mini Easter eggs.