Butternut Snap Chocolate Tartlets Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and line a muffin tin with paper cases.
• STEP 2.Place the butternut snap biscuits in a food processor and process until finely crushed.
• STEP 3.Melt the butter and add it to the crushed biscuits, mixing until well combined.
• STEP 4.Divide the biscuit mixture evenly among the paper cases, pressing it down firmly to form the tartlet bases.
• STEP 5.Bake in the preheated oven for 10 minutes, then remove from the oven and allow to cool completely.
• STEP 6.In a heatproof bowl, melt the chocolate over a saucepan of simmering water, stirring until smooth.
• STEP 7.In a separate bowl, whip the cream until soft peaks form.
• STEP 8.Fold the melted chocolate into the whipped cream until well combined.
• STEP 9.Spoon the chocolate ganache into the cooled tartlet bases, smoothing the tops with a spatula.
• STEP 10.Refrigerate the tartlets for at least 2 hours, or until the ganache is set.
• STEP 11.Serve the tartlets chilled, optionally garnished with grated chocolate or a dollop of whipped cream.

Cooking Tips

• Make sure to press the biscuit mixture firmly into the tartlet bases to ensure they hold their shape.
• For a twist, you can add a pinch of sea salt to the chocolate ganache for a salted caramel flavor.
• These tartlets can be made in advance and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the tartlets in an airtight container in the refrigerator.
• Serve the tartlets chilled for the best texture and flavor.
• These tartlets are great on their own, but you can also serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgence.