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.
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.