Chocolate Apricot Tarts

INGREDIENTS

                1 ¼  cups double cream

                1 ¾ oz butter

                7oz 70% dark chocolate broken up into pieces

                2 ½ oz B&R Farms diced apricots

                2 ½ oz pistachio kernels

                2 teaspoons rose water

                Seeds from 6 cardamom pods

                Handful of dried rose petals to garnish

                8 premade butter tart shells

DIRECTIONS

1. Combine butter and cream in a pan on very low heat until the butter is melted but not boiling.
2. Once melted, remove from heat and add in the chocolate and stir vigorously until smooth, glossy and completely melted.
3. Add 2 ounces each of apricots and pistachios to the mixture. Then add 2 teaspoons of rosewater, all the cardamom seeds and mix thoroughly.
4. Pour the chocolate into the tart shells and smooth over with the back of a spoon.
5. Decorate with the remainder of the apricots and pistachios.
6. Let set for an hour at room temperature if you are planning on eating soon but place it in the fridge if you are making it ahead of time.