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Rum & raisin tartlets
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Just 4 simple ingredients create these delectable tartlets - simplicity at its finest!
Ingredients:
  • 250g pkt Arnott’s Butternut Snap Cookie
  • 83.33 gm cream
  • 200g rum and raisin dark chocolate, chopped
  • 65g unsalted butter, chopped
Instructions:
  • 1. Preheat the oven to 180°C. 2. Put a biscuit over each hole in a shallow twelve-hole patty cake pan and bake for 2-3 minutes until soft. 3. Take the pan out of the oven and gently press the softened biscuits to mold into a cup shape. 4. Let them cool, then remove from the pan and place on a serving plate. 5. Repeat with the remaining biscuits.
  • In a saucepan over very low heat, combine butter, cream, and chocolate. Stir constantly for 7 minutes, or until melted and smooth. Transfer the mixture to a clean, dry bowl and refrigerate for 20 minutes, or until cooled but not set.
  • Spoon a generous amount of chocolate mixture into each biscuit case. Chill in the refrigerator for 20-25 minutes until firm. Enjoy once set.

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