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Chocolate Butternut Tartlets

• Arnott's product  Butternut Snap
• Preparation time 15 minutes
• Cooking Time 5 minutes
• Chill Time Overnight
• Serves 9+

Ingredients

12 large muffin cake or paper patty cases
1 packet Arnott’s Butternut Cookies, crushed
50g butter, melted
150ml cream
150g dark chocolate, chopped

Method

Using a 12 x ½ cup muffin tray, line each cup with a paper patty case. Combine the biscuit crumbs and butter, and divide the mixture between the 12 cups and press down firmly.

In a saucepan over a low heat bring the cream to almost boiling. Remove from the heat and stir through the chocolate until melted, and mixture is smooth.

Pour the chocolate mixture into the patty cases (approx. 1 tbs in each) and place in the freezer overnight until set. Remove from the patty cases and allow to sit for 15 minutes before serving with fresh berries, if desired.