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Butternut choc tartlets
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Buttery cookie tartlets with a creamy filling.
Ingredients:
  • 250g pkt Butternut Snap Cookie biscuits
  • 2 x 220g pkts good-quality milk chocolate, finely chopped
  • 250ml (1 cup) thickened cream
  • Chopped hazelnuts, to decorate
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Place 4 biscuits on the tray and bake for 2 minutes. Roll out each biscuit with a rolling pin until slightly thinner. Press them into four mini muffin or patty pans (40ml / 2-tablespoon capacity). Repeat with the rest of the biscuits.
  • Combine the chocolate and cream in a saucepan over low heat, stirring for 5 minutes until the chocolate melts. Transfer the mixture to a heatproof bowl and chill in the fridge for 2 hours.
  • Beat the chocolate mixture with an electric beater until it's light and fluffy, then spoon it into the biscuit cases and sprinkle with chopped hazelnuts.

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