Butternut Choc Tarlets

Ingredients

• 250g pkt Arnott's Butternut Snap Cookie biscuits
• 2 x 220g pkts good-quality milk chocolate, finely chopped
• 250ml (1 cup) thickened cream
• Chopped hazelnuts, to decorate

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place 4 biscuits on prepared tray. Bake for 2 minutes. Use a rolling pin to roll out each biscuit until slightly thinner. Press into four 40ml (2-tablespoon) capacity mini muffin or patty pans. Repeat with remaining biscuits.
2. Stir the chocolate and cream in a small saucepan over low heat for 5 minutes or until chocolate melts. Transfer to a heatproof bowl. Place in the fridge for 2 hours to chill.
3. Use an electric beater to beat the chocolate mixture until light and fluffy. Spoon into the biscuit cases and top with chopped hazelnuts.

Notes

• 
  Tempting twists Replace the milk chocolate with white chocolate. Replace the chopped hazelnuts with toasted shredded coconut. Replace the chocolate mix with bought lemon curd. Replace the hazelnuts with fresh raspberries. Replace the chocolate mixture with caramel ice-cream. Drizzle over melted dark chocolate.