Reindeer Tartlets

T'was the day after Christmas...

My big boy and I had time to kill on Boxing Day in between visitors, and decided to create these cute little reindeer tartlets. We had intended to make these for Christmas day, but time just kept running out... That doesn't mean that they weren't consumed just as quickly though!

The recipe for these came from the Arnott's website: a variation of their Butternut Snap Tartlets.

INGREDIENTS:

Tartlets:
1 x 250g packet Arnott's Butternut Snap Cookies
1/3 cup cream
200g milk or dark chocolate, chopped
65g unsalted butter, chopped

Reindeer Decoration:
White marshmallows
Jaffas
Mini marshmallows
Left over chocolate tartlet filling
Mini pretzels

METHOD
Pre-heat oven to 180C. Place 12 biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven then carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly until melted and smooth - approx 7 minutes. Pour into clean, dry bowl and refrigerate until cool but not set - approx 20 minutes.

Fill biscuit cases with 1 heaped teaspoon of chocolate mixture then place in refrigerator for 20-25min or until set and ready to serve.

To Decorate
Cut a regular marshmallow in half and place cut side down for face. 
Stick a jaffa to marshmallow using some chocolate tartlet filling.
Cut a mini marshmallow in half and place cut sides up onto tart for eye whites. Add a small drop of tartlet filling to the middle of each eye.
Cut mini pretzels to shape and gently push into chocolate filling to make ears.