Rudolph Tartlets

  • Difficulty: Easy
  • Cooking time:
  • Prep time:
  • Chill time: 40-45 min
  • Serves: 21+

Ingredients

Ingredients

  • 1 x 250g packet Arnott’s Butternut Snap Cookie
  • 1/3 cup cream
  • 200g milk or dark chocolate, chopped
  • 65g unsalted butter, chopped
  • 11 white marshmallows
  • 21 choc orange balls
  • 42 candy eyes
  • 42 Arnotts Chocolate Tiny Teddy’s

Method

Method

  1. Pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven then carefully press softened biscuits into tin moulding into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
  2. Place cream, chocolate and butter in a saucepan over very low heat. Stir constantly until melted and smooth. Pour into clean, dry bowl to cool slightly.
  3. Fill biscuit cases with 1 heaped teaspoon of chocolate mixture.
  4. Cut a marshmallow in half. Stick a choc orange ball onto the cut side of the marshmallow. Place gently on the tartlet.
  5. Place candy eyes above.
  6. Place Tiny Teddy’s face down, feet first gently into the chocolate filling for the antlers.
  7. Refrigerate until set.