Search icon
Item(s) added to cart

Diwali Carrot Halwa Butternut Snap Tartlets

Diwali Carrot Halwa Butternut Snap Tartlets

Arnott's Product
Butternut Snap >
  • Servings: 21 Tartlets
  • Occasion: Snack, Entertaining
  • Cooking time: 2 hours
  • Prep time: 15 mins


Ingredients

  • 1 x 250g packet Arnott's Butternut Snap biscuits
  • 500g grated carrot
  • 6-8 cardamom pods, pierced with a fork
  • 500ml full cream milk
  • 125g unsalted butter
  • 100g caster sugar
  • 25g sultanas
  • Pistachios to garnish

Preparation

Step 1 Place carrots, pierced cardamom pods and milk in a heavy based saucepan and bring to the boil. Reduce the heat and simmer for 1 hour, stirring frequently until milk has evaporated.


Step 2 Heat the butter in a deep fry pan. Add the carrot mixture and stir for about 20-30 minutes until darkened in colour with no more wet milky appearance.


Step 3 Add the sugar and sultanas and cook for a further 15-20 minutes or until a lovely orange colour.


Step 4 In the meantime, 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.


Step 5 Remove from oven then carefully press softened biscuits against tin moulding into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.


Step 6 Fill butternut snap tartlets with warm Halwa, garnish with pistachios and enjoy!

Sign up for updates

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please see our Privacy Policy.