Butternut Snap Festive Tartlets

Servings:Makes 21
Occasion:Dessert, Entertaining
Cooking Time:15 mins
Preparation Time:20 mins
Chill Time:1 hour

Watch

Made with

Butternut Snap

Ingredients

250g pkt Arnott’s Butternut Snap Cookie
225g white chocolate Melts, melted
red ball sprinkles

Ingredients

Chocolate Filling

⅓ cup (80ml) thickened cream
200g dark chocolate, chopped
65g unsalted butter, chopped

Preparation

Step 1

Preheat oven to 180°C fan-forced. Line a large oven tray with baking paper.

Step 2

Place a Butternut Snap Cookie over each hole of a 12-hole round-based patty pan. Place in oven for 2–3 minutes until softened.

Step 3

Remove from oven then carefully press softened biscuits into holes moulding into a cup shape. Cool in pan. Transfer biscuits to a tray. Repeat with remaining biscuits.

Step 4

Chocolate Filling: In a saucepan, combine cream, chocolate and butter stirring continuously over low heat for 6–8 minutes until melted and smooth. Pour into a heatproof bowl to cool slightly.

Step 5

Spoon chocolate filling into each biscuit cup. Refrigerate for 1 hour or until set.

Step 6

Meanwhile, place melted chocolate in a piping bag or zip lock bag. Pipe chocolate in the shape of little Christmas trees onto the lined tray. Scatter with ball sprinkles. Leave aside to set.

Step 7

To serve, place a Christmas tree on each tartlet.

Notes

Patty pans have a rounded base and hold 1½ tbsp. To make the cup shape bases
use the back of a ladle or spoon to gently press the biscuit into the patty tin. It’s the easiest way to create perfectly shaped tartlet shells.