Yield: 6 Servings
FOR THE CHOCOLATE AND NUT DIPPED FRUITS:
100 g Plain chocolate; (75% cocoa solids)
6 Whole brazil nuts
6 Majoul dates
6 No-soak apricots
6 Cape gooseberries
FOR THE SWEET PASTRY:
75 g Plain flour
45 g Butter; softened
2 Egg yolks
45 g Sugar
A few drops of vanilla extract
FOR THE BRANDY SNAPS:
2 Brandy snap baskets
150 ml Double cream
1 tablespoon Cointreau or Grand Marnier
1 tablespoon Icing sugar
FOR THE LEMON CHEESE FILLING:
1 Lemon
100 g Soft cream cheese
25 g Icing sugar
6 Strawberries
150 g Raspberries
Preheat oven to 200c/400f/Gas 6.
Place the chocolate in a heatproof bowl set over simmering water to melt.
For the Pastry:
Process or blend the flour, butter, egg yolks, sugar and vanilla extract for 30 seconds to a minute, until the pastry starts to come together. Turn the pastry out onto a lightly floured surface. Roll to 3mm/ 1/4″ thick and stamp out 12 5cm/2″ rounds. Place in a greased twelve hole petit four tin, prick the base of each tart with a fork and cook for 4-5 minutes until crisp and pale biscuit colour.
Place the brandy snaps well apart on a baking sheet and cook for 1-2 minutes until flattened.
Carefully dip the fruits and nuts in the melted chocolate and place on a sheet of baking paper to dry, reserving the remaining melted chocolate.
Remove the pastry cases from the oven and carefully place on a cooling rack. Brush with chocolate.
Remove the brandy snaps from the oven and, using a sharp knife, cut each flattened basket into quarters. Quickly fold each quarter around the point of a cream horn mould to give a cone effect. Place on a cooling rack.
Using a pastry brush, brush the inside of each pastry case with the remaining melted chocolate. Place back on the cooling rack to dry.
For the Lemon Cheese:
Grate the rind from the lemon and place in a bowl with the lemon juice, cream cheese and sugar. Mix well to combine. Spoon the lemon cheese into each chocolate-lined pastry case and decorate with raspberries and strawberries.
Using an electric beater, whisk the cream with the icing sugar and Cointreau to the soft peak stage. Spoon into a piping bag fitted with a 3mm/ 1/4″ star-shaped nozzle. Pipe into the centre of each brandy snap cone. Attractively arrange the petit fours on a serving plate.