Hazelnut and cacoa nib tartlets with opal apples

(Version 2 as used in Observer Food Monthly)

Ingredients (Makes 20):
6 sweet mini tart cases
2 x 405g reduced fat condensed milk
1tsp chilli powder
A pinch of salt
3tsp cacao nibs
3tsp crushed, toasted hazelnuts
2 opal apples, cored and cut into wedges and brushed with lemon juice
Cocoa powder to dust

Method:
Fill each tart case with 1/2 tsp each of nibs and hazelnuts.

Place the chocolate in a bowl.

Put the milk into a saucepan and heat until boiling, stirring consistently.

Boil for three minutes and pour on the chocolate.

Beat until smooth and stir in the salt and chilli.
Fill each tart case and top with a wedge of apple.
Sprinkle over some cocoa powder and serve immediately while hot.

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