Sunday, 15 April 2012

Butternut Snap Tarts


I love making anything that requires minimum washing up. That's the one issue I have with cupcakes, it's requires bowls, spoons, measuring cups, beaters, cupcake pan etc!


Sometimes just the thought of the washing up after is enough to put me off making a batch.

These little gorgeous tarts require hardly anything. One saucepan, one bowl and one pan! And they taste amazing. So similar to Kingston biscuits except with the added bonus of extra chocolate.

I made these for my Pa's birthday party. As my family is so large we have started doing "bring a plate" events to save the host time, effort and money.
I have to say that these went down a treat and I didn't see very many left by the end of the afternoon.

When it comes to moulding the biscuits, I found it easier to use my rounded teaspoon measure.

Ingredients:
1 pkt butternut snap biscuits
1/3 cup cream
200gms milk or dark chocolate
65gms butter
Various toppings: sprinkles, cachous, coconut, crushed peanuts, iced flowers.


Method:
1. Preheat oven to 180°C. Place 12 biscuits over each hole of a 12 hole patty cake pan. Place in the oven for 2-3 minutes until just soft. Remove from the oven. Using the back of a spoon, carefully press the softened biscuits into the pan to mould into a cup shape. Allow to cool in the tin for 5 minutes, remove and place on a plate. Repeat with the remaining biscuits from the packet.

2. Place the butter, cream and chocolate in a saucepan over very low heat. Continuously stir until melted and smooth. Pour in a clean, dry bowl and refrigerate for 20 minutes.

3.Fill the biscuit shells with 1 heaped teaspoon of chocolate mixture. Top with toppings of your choice. I used rainbow sprinkles, coconut and cachous. Place in the fridge for 30 minutes or until set.



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