Chocolate butternut tartlets

Chocolate butternut tartlets
Serves 20
Quick and easy chocolate tartlets. A go to recipe for something last minute! You could even add some crushed nuts into the chocolate mixture or just sprinkle on top. Or even drizzle some white chocolate over the top to make it look fancy.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 packet Arnott’s Butternut Snap Cookie
  2. 1/3 cup cream
  3. 200g milk or dark chocolate melt buttons
  4. 65g unsalted butter (diced)
Instructions
  1. Preheat oven to 180C (or 160C fan forced).
  2. Place 20 biscuits over each hole of muffin or patty tins.
  3. Bake for 2-3 minutes or until soft.
  4. Remove from oven and gently press warm softened biscuits into tin to mould into a cup shape.
  5. Allow to cool and remove from tin and transfer to serving plate.
  6. Place butter, cream and chocolate in a saucepan over very low heat.
  7. Stir constantly for 7 minutes or until melted and smooth.
  8. Pour into a clean bowl and refrigerate for 20 minutes or until cool but not set.
  9. Fill biscuit cases with 1 heaped teaspoon of chocolate mixture.
  10. Place in refrigerator for 20-25 minutes or until set and ready to serve.
Adapted from Baker's corner
Adapted from Baker's corner
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