Chocolate, caramel and butternut tartlets

Chocolate, caramel and butternut tartlets
Serves 12
A quick go to recipe if you need to whip up dessert fast! Saves you so much time as you don't need to bake the tart cases from scratch. To save even more time you could buy the premade Nestle top 'n' fill caramel instead of making your own.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 12 Arnott's Butternut Snap Cookies
  2. 165g (3/4 cup) caster sugar
  3. 60ml thickened cream
  4. 40g butter
  5. 150g dark chocolate melt buttons
Instructions
  1. Preheat oven to 180C (or 160C fan forced).
  2. Place 12 biscuits over each hole of a muffin or patty tin.
  3. Bake for 2-3 minutes or until soft.
  4. Remove from oven and gently press softened biscuits into pan to mould into a cup shape.
  5. Allow to cool. Remove from tin and transfer to serving plate.
  6. Combine sugar and 165ml water in a saucepan and stir over low heat until sugar dissolves. Increase the heat to high and cook for 10-15 minutes or until sugar mixture is a deep golden colour.
  7. Remove from the heat and add the cream and butter and stir until smooth. Be careful as the caramel will start to spit.
  8. Pour hot caramel into the biscuit bases and refrigerate for at least 30 minutes.
  9. Place chocolate in a small heatproof bowl and set over a small saucepan of simmering water. Stir until chocolate is melted.
  10. Pour over the caramel filling and refrigerate tartlets for a further 10 minutes.
Adapted from Baker's corner
Adapted from Baker's corner
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