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The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Butternut snap chocolate tartlets recipe. Enjoy the Middle Eastern Cuisine and learn how to make Butternut snap chocolate tartlets.
Simplify your Christmas cooking with Australia's favourite biscuits. Create a mouthwatering variety of sweet treats to impress your guests and save you time!
1 x 250g packet Arnott’s Butternut Snap Cookie
1/3 cup of cream
200g milk or dark chocolate, chopped
65g unsalted butter, chopped
Pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve hole, shallow patty cake pan. Bake for 2-3 minutes or until soft. Remove from oven then carefully press softened biscuits into pan to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly until melted and smooth – approximately 7 minutes. Pour into clean, dry bowl and refrigerate until cool but not set – approximately 20 minutes.
Fill biscuit cases with 1 heaped teaspoon of chocolate mixture then place in refrigerator for 20-25min or until set and ready to serve.
Use a lime to firmly press biscuits into pans. Decorate as desired.
Variations: Lemon and Lime: Spoon bought lemon curd into Butternut Snap Tartlet cases. Thinly slice 1 lime. Cut slices into quarters. Top each tartlet with a lime wedge, or top with lime or lemon zest.
Custard and Berry: Spoon bought thick custard into Butternut Snap Tartlet cases. Top each tartlet with sliced strawberries, raspberries and blueberries.
Choc and Orange: Stir grated orange rind though chocolate mixture for a tangy twist. Peanut Butter: Combine peanut butter with chocolate mixture. Stir well to combine. Spoon mixture into Butternut Snap Tartlet cases.
Super Food Ideas - December 2010
Recipe by Arnott's
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