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!).
Method
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Preheat oven to 160°C
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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
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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
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Spoon into the cookie tart shells
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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!
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For a little extra fun and colour some times I slice red liquorice bullets in half and place on the top
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.
