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Ingredients

250g packet Arnott's Butternut Snap Cookies
65g unsalted butter, chopped
80ml (1/3 cup) thickened cream
200g milk chocolate or dark chocolate, chopped

Method

Step 1 Preheat oven to 180C. Place biscuits over the holes of a 12-hole (1 1/2 tablespoons) shallow patty pan. Bake for 2 minutes or until soft, then carefully press the biscuits into the holes to mould into a shell. Cool, then transfer to a plate. Repeat with the remaining biscuits.
Step 2 To make the filling, place butter, cream and chocolate in a pan over very low heat, stirring continuously for 7 minutes or until smooth. Pour into a bowl. Refrigerate until just cool.
Step 3 Fill tartlet shells with 1 heaped teaspoons chocolate filling, then chill for 20 minutes or until set. Decorate the chocolate tartlets using the suggestions in the notes.

Butternut snap chocolate tartlets

How to make Butternut snap chocolate tartlets

Ingredients

Method