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| Photo: Butternut Snap Rudolph chocolate tartlets recipe |
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try butternut Snap Rudolph chocolate tartlets Recipe. Enjoy the Middle Eastern Cuisine and learn how to make butternut Snap Rudolph chocolate tartlets.
Adults and kids alike will love these festive butternut snap Rudolph chocolate tarts.
Cooking Time 45 minutes
Makes 20
Ingredients
250g packet Arnott’s Butternut Snap Cookies
65g unsalted butter, chopped
1/3 cup cream
200g milk or dark chocolate, chopped
10 vanilla marshmallows, halved horizontally
2 tablespoons vanilla ready-made frosting
20 jaffas
20 mini vanilla marshmallows, halved crossways
Rich choc fudge writing icing
40 mini star pretzels
Method
Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of a 12-hole, 1 1/2 tablespoon-capacity round-based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Using a small ladle or a lime, carefully press softened biscuits into tin 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 for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.
Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.
Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.
Notes
Variation: After the chocolate tartlets have set, dust each with a little icing sugar mixture. Gently press 3 red mini M&Ms into tartlet to form berries. Gently press 1 spearmint leaf lolly into tartlet to form holly leaf. Serve.
Source
Super Food Ideas - December 2011
Recipe by Arnott's
More recipes from the hummus blog:
Butternut snap chocolate tartlets
Berry and pistachio biscotti
Biscuit baubles
Angel-shaped shortbread cookies
Raspberry and Turkish delight semifreddo
Turkish delight cheesecakes with roasted rhubarb
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