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Arnott’s Lemon and White Chocolate Butternut Snap Tartlets

Arnott’s Lemon and White Chocolate Butternut Snap Tartlets

Arnott's Product
Butternut Snap >
  • Servings: 20
  • Occasion: Entertaining, Dessert
  • Cooking time: 15 mins
  • Prep time: 15 mins
  • Chill time: 30 mins

These beautiful lemon tartlets have a delicious white chocolate coated shell made from Arnott's Butternut Snap cookies. Perfect if you are short on time, entertaining or in the mood for a mouth watering dessert.

Note: Arnott’s Butternut Snap Cookies not available in New Zealand.


  • 250g Arnott’s Butternut Snap Cookie
  • 100g white chocolate, melted
  • Lemon Curd
  • 2 egg yolks
  • ¾ cup caster sugar
  • 60g butter
  • ¼ cup lemon juice


Step 1 Pre-heat oven to 180°C. Place 12 Arnott’s Butternut Snap Cookies over each hole of a twelve hole, 1 1/2 tbs capacity round based tartlet tin. Bake for 2-3 minutes or until soft.

Step 2 Remove from oven then carefully press softened cookie into tin molding into a cup shape (a fresh lime is good for this). Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining cookies

Step 3 Place white chocolate in a small microwave safe bowl. Cook for 1-2 minutes, stirring every 30 seconds until melted. Using a pastry brush, line the inside of the tartlet with chocolate. Chill until required.

Step 4 Lemon Curd: whisk yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and whisk continuously for 20 minutes or until thickened. Spoon into tartlets and top with blueberries and icing sugar to serve.

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