Rudolph Tarts

recipe by Naomi Sherman

CATEGORY: Treats and Snacks

Nutrition Facts

DIETARY REQUIREMENTS:

CALORIES

kcal

protein

g

carbs

g

fat

g

serves

Introduction

I can’t remember when I first started making these sweet little tarts but I’ve made them every Christmas since.

With no small children in the house, I’m reduced to wandering around the workshop offering them to any contractor with kids.

The original recipe was torn from a magazine and used a chocolate ganache filling but I use Isaac’s Easy Fudge from my Edible Heirlooms cookbook instead.

The quick tart shells filled with fudge can also be left undecorated (except for a sprinkle of sea salt) for a delicious adult gift.

Anyway, make yourself some Rudolph Tarts today. Right now. Uh huh. You heard me.

Tags: christmas,rudolph tarts

The recipe

Directions

Step 1

Preheat the oven to 180°

Step 2

Place the chocolate, butter and condensed milk in a saucepan over medium heat and stir while they melt.

Step 3

Lay the Butternut Snaps over the holes in a cupcake pan and bake for 5 min to soften.

Step 4

Use something rounded to gently press the softened biscuits down into the cupcake pan to create tart shells.

Step 5

Spoon the fudge into the shells and gently smooth.

Step 6

Carefully press the antlers into the top of the “head”

Step 7

Take half of the large marshmallows and press it into the bottom half of the face, then take two halves of the mini marshmallows and use them to create eyes.

Step 8

Take the red writing icing pen and put a dab in the centre of each marshmallow, then add the red M&M as a nose.

Step 9

Lastly, use the black writing icing pen to draw two black eyes.

Step 10

Sit the tray in the fridge to set and then enjoy!

Step 11

Merry Christmas