Chocolate tarts with spider webs

Step 1

Soak gelatine leaves in a bowl of cold water for 5 minutes to soften.

Step 2

Meanwhile, combine cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point.

Step 3

Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve. Strain into a jug and set aside to cool. Pour the cooled mixture into the tart cases and chill for at least 4 hours or overnight until set.

Step 4

When ready to serve, place a paper doily over the tarts and dust with cocoa powder to resemble spider webs.