Reindeer Chocolate Tarts

 

Could they be any cuter????  

We also used puff pastry for a large class of 30 kids,

so they were more inexpensive to make.

The jaffas were a bit slippery, but we turned the marshmallow up the other way so the Jaffa stuck to the marshmallow.  Some of the kids put a slit into the marshmallow and rested it in the slit.  Mind you, these did not last long.

These make a great Christmas Day activity for the kids to make - if you're not busily cooking a million other things on Christmas Day. The choc sauce really needs to be made prior, so it can cool down enough to work with.

Reindeer Tarts

 250g packet Arnott’s Butternut Snap Cookies

• 65g unsalted butter, chopped
• 1/3 cup cream
• 200g milk or dark chocolate, chopped
• 10 vanilla marshmallows, halved horizontally
• 2 tablespoons vanilla ready-made frosting
• 20 jaffas
• 20 mini vanilla marshmallows, halved crossways
• Rich choc fudge writing icing
• 40 mini star pretzels

Add all to listdd to my Shopping Lis1.  1.  Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of a 12-hole, 1 1/2 tablespoon-capacity round-based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Using a small ladle or a lime, 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.

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

 

3.     Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set

 

4.     Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.