Butternut choc tartlets

Butternut choc tartlets

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These sweet little tarts are made with buttery bikkies and a rich creamy filling.

The ingredient of Butternut choc tartlets

  1. 250g pkt Arnotts Butternut Snap Cookie biscuits
  2. 2 x 220g pkts good-quality milk chocolate, finely chopped
  3. 250ml (1 cup) thickened cream
  4. Chopped hazelnuts, to decorate

The instruction how to make Butternut choc tartlets

  1. Preheat oven to 200u00b0C. Line a baking tray with non-stick baking paper. Place 4 biscuits on prepared tray. Bake for 2 minutes. Use a rolling pin to roll out each biscuit until slightly thinner. Press into four 40ml (2-tablespoon) capacity mini muffin or patty pans. Repeat with remaining biscuits.
  2. Stir the chocolate and cream in a small saucepan over low heat for 5 minutes or until chocolate melts. Transfer to a heatproof bowl. Place in the fridge for 2 hours to chill.
  3. Use an electric beater to beat the chocolate mixture until light and fluffy. Spoon into the biscuit cases and top with chopped hazelnuts.

Nutritions of Butternut choc tartlets

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