Gingernut Chocolate Tartlets
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.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1 Packet Gingernut Biscuits
- 200 grams Milk Or Dark Chocolate
- 1/3 cup Cream
Looking to lose Weight?
Join the new Weight Watchers Reimagined.GET 50% OFF THE FIRST 3 MONTHS ON SELECT PLANS.
Check It Out >
How to Make Gingernut Chocolate Tartlets:
- 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.