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Chocolate Ganache Tarts

  • Something quick
  • No bake

Arnott's product: Butternut Snap

Prep time: 15 min

Cooking time: 5 min

Chill time: Overnight

Serves: 9+


12 large paper patty cases
1 x 250g packet Arnott’s Butternut Cookies, crushed
100g butter, melted
150ml cream
150g dark chocolate, chopped
seasonal berries, to serve


  • Using a 12 x ½ cup muffin pan, line each cup with a paper patty case. Combine the biscuit crumbs and butter, and divide the mixture between the 12 cups and press down firmly.
  • In a saucepan over a low heat bring the cream to almost boiling. Remove from the heat and stir through the chocolate until melted, and mixture is smooth.
  • Pour the chocolate mixture into the patty cases (approx. 1 tbs in each) and place in the freezer for 8 hours or overnight until set. Remove from the patty cases and allow to stand for a maximum of 15 minutes before serving. Serve with fresh berries, if desired.