Chocolate Ripple Tarts

Chocolate Ripple Tarts


Servings 5
Time Needed Prep
Ingredients 4
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 1 Pack Chocolate Ripple Biscuits
  • 1/4 Cup Cream
  • 200 g Milk Or Dark Chocolate
  • 50 g White Chocolate

Nutrition Information

Qty per
81g serve
Qty per
Energy 389cal 478cal
Protein 14.5g 17.9g
Fat (total) 18.6g 22.8g
 - saturated 8.1g 10g
Carbohydrate 41g 51g
 - sugars 28g 34g
Dietary Fibre 11.8g 14.6g
Sodium 341mg 419mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!).


  1. Preheat oven to 160°C

  2. 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

  3. 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

  4. Spoon into the cookie tart shells

  5. 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!

  6. For a little extra fun and colour some times I slice red liquorice bullets in half and place on the top

Chocolate Ripple Tarts | Stay at Home Mum

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.

Chocolate Ripple Tarts | Stay At Home Mum

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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