Gingernut Chocolate Tartlets are an elegant and delicious treat for a lovely afternoon tea or dessert.
The best part is you can freeze the biscuit bases to be used when needed.
You can pick up Gingernut biscuits just about anywhere. Make sure you buy good quality chocolate – as this greatly affects the end product. Milk Chocolate is much milder than the Dark Chocolate.
Gingernut Chocolate Tartlets
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
12
servingsPrep time
5
minutesCooking time
45
minutesTotal time
50
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 packet Gingernut biscuits
200 gram milk or dark chocolate
1/3 cups Cream
Directions
- Preheat oven to 180 degrees.
- Use a 12 hole patty cake pan and place one biscuit over each hole, place in oven for 2-3 minutes or until soft. Very carefully push biscuits in to the pans to form a cup shape.
- Put aside in the fridge to cool. Repeat this process until you have used all your biscuits.
- Place the rest of the ingredients in a saucepan and on a low heat stir until melted and combined.
- Pour into a clean bowl and refrigerate for until cool but not set.
- Fill your biscuit cases with 1 heaped teaspoon of chocolate mixture.
- Then, place in the refrigerator for 20-25 minutes or until set and ready to serve.
Notes
- the biscuit base is suitable for freezing, just take out of the freezer when needed
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…