Chocolate Ripple Tarts
We all know that great recipe for Mini Butternut Snap Caramel Tarts, well this one is based on that recipe – but just substitutes the ingredients for something a bit different, especially if you aren’t into caramel (which quite frankly does make you a monster!).
These Chocolate Ripple Tarts are best made just before eating, and you can’t really make them the day before or they taste a tad manky.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1 Pack Chocolate Ripple Biscuits
- 1/4 Cup Cream
- 200 grams Milk Or Dark Chocolate
- 50 grams White Chocolate
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- Preheat oven to 160°C
- Place cookies in a patty pan tin and bake until the cookies are soft enough to mould into the tin – you need to work quickly but carefully though so they don’t harden before you are done. It should only take about 5 mins in the oven to soften
- Place cream and dark or milk chocolate into a small saucepan over low heat and gently cook until the chocolate has melted, stir well until its glossy
- Spoon into the cookie tart shells
- Melt white chocolate and place it in a small piping bag with a very small nozzle, zigzag the white chocolate over the top of the tarts. Allow to cool and set for an hour or so – if you can wait!
- For a little extra fun and colour some times I slice red liquorice bullets in half and place on the top