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Arnott’s Lemon and White Chocolate Butternut Snap Tartlets

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.

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  • Servings:20
  • Occasion:Entertaining, Dessert
  • Cooking Time:15 mins
  • Preparation Time:15 mins
  • Chill Time:30 mins

Ingredients

  • 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

Preparation

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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