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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


  • 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


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!

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