- Arnott's product: Butternut Snap
- Preparation time: 10 minutes
- Cooking Time: 15 minutes
- Chill Time: 30 minutes
- Serves: 9+
Ingredients
1 x 250g packet Arnott's Butternut Snap Cookies
150g milk or dark chocolate, chopped
50g unsalted butter, chopped
1/4 cup cream
Method
- Pre-heat oven to 180°C.
- Place 12 biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round bottomed tarlet tin. Bake in oven for 2 - 3 minutes or until softened and pliable. Remove from oven, and working quickly press into the tin to mould into a cup shape. Let cool in tin until firm. Remove then place onto a serving plate. Repeat with remaining biscuits.
- Place chocolate and butter in a heatproof bowl, then place over a saucepan half filled with simmering water (ensure base of bowl does not touch water). Stir until mixture has melted. Remove from heat and let cool slightly.
- Fold cream through chocolate mixture until well combined, place into the refrigerator for approximately 10 minutes, to cool. Fill each biscuit generously with chocolate mixture and then place into the refrigerator for 15 - 20 minutes or until set and ready to serve. Makes 20.
TIP: To make Choc Peanut Butternut Snap Tartlets use 1/2 cup cream instead of 1/4 cup cream and add 1/2 cup peanut butter.
Some delicious tips for Easter:
- Once the chocolate cream has set, pipe a cross of white icing to make a chocolate butternut hot cross tart.
- Turn tartlets into little Easter egg baskets by placing a mini foil-wrapped, or candy coated, Easter egg on top of the chocolate cream.
- Make an Easter basket – fill small decorative baskets, or boxes, with cellophane or tissue paper then top with Choc Butternut Tartlets and some foil wrapped chocolate Easter eggs. Wrap entire basket with cellophane and brightly coloured ribbon.
