Ruby Chocolate Turnovers

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and salt.

3. 3

   Add the cold butter and rub it into the flour mixture until it resembles coarse crumbs.

   Tip: Use a pastry blender or your fingers for this step.

4. 4

   Gradually pour in the heavy cream, stirring with a fork until the dough comes together in a ball.

5. 5

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the dough relax and make it easier to roll out.

6. 6

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm.

7. 7

   Cut the dough into 6 equal rectangles.

8. 8

   Spoon a small amount of ruby chocolate chips onto one half of each rectangle, leaving a 1cm border around the edges.

9. 9

   Fold the other half of the dough over the chocolate and press the edges to seal.

   Tip: Use a fork to crimp the edges for a decorative touch.

10. 10

    Brush the tops with the melted unsalted butter and sprinkle with ruby chocolate shavings.

11. 11

    Bake for 20-25 minutes, or until the turnovers are golden brown.