CHARLOTTES WITH COCONUT AND HAZELNUT SPREAD
A DELICIOUS IDEA TO FILL YOUR SHORTCRUST TARTLETS
Fill the tartlets with a thin layer of NOCCIOLATA, then cover with the coconut mixture.
Close the tartlets with a perforated disc of shortcrust and bake for 20 minutes at about 210°C.
Wait for them to cool down completely before unmoulding. Serve overturned.