Rudolph Chocolate Caramel Tartlets Recipe

January 7, 2013 by

Rudolph Reindeer Chocolate Caramel Tartlets

I think this recipe originated with Arnott’s, and was posted on Taste.com.au. I make mine exactly the way they do on Taste, but I add a caramel layer. If you Google Image these you’ll notice a lot of people don’t make them with the ‘original’ design. Personally I think it looks the best, and while it may seem weird to have a giant half marshmallow under the red nose, remember it is meant to emulate a reindeer, who have big faces! Plus it gives them a cool 3D sort of effect.

Makes 20

  • 250g packet Arnott’s Butternut Snap or Choc Ripple Biscuits
  • 65g unsalted butter, chopped
  • 1/3 cup cream
  • 100g milk chocolate, chopped
  • 100g dark chocolate, chopped
  • 1 tin Dulce de Leche or Caramel Top’n'Fill
  • 10 large/standard vanilla marshmallows, halved horizontally
  • 20 Jaffas
  • 20 mini vanilla marshmallows, halved crossways
  • Rich choc and vanilla fudge writing icing
  • 40 mini star pretzels, broken into antlers

Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit into each hole of a 12-hole patty pan baking pan. Bake for 2-3 minutes or until soft. Remove from oven. Gently press the softened biscuits into pan to mould into a cup shape. If you don’t have one of these patty pans, you could use a normal muffin pan and shape using a lime or small ladle. Allow to cool. Remove from pan and transfer to a serving plate.

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.

Tip: I forgot to put my ganache in the fridge and nothing bad happened. It can set on the bench and it will still be fine. Make sure you cover the ganache in the fridge or it will go dull.

Fill biscuit cases with a blob of caramel, then top with a blob of ganache. Place in fridge for 20-25 minutes, or until set.

Again, I forgot to do this and nothing bad happened. I even had the tartlets sitting on a plate next to a pie oven and they didn’t melt or anything, so don’t be too fussed about this unless you want to eat them cold and firm.

Gently press 1 marshmallow half, cut-side down into the bottom of each tartlet (so it is just touching the edge). Attach 1 jaffa to each marshmallow with the vanilla icing pen to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes.

Tip: I cut my mini marshmallows in half with scissors, which squished them a little and gave them a nice slightly almond shaped appearance, so don’t worry about them being perfectly round.

Use a drop of chocolate writing icing to form pupils. Gently break pretzels in half to form antler shapes – you’ll get the hang of this after a couple but just don’t try to snap right in the middle first, start by breaking off little unwanted bits at a time. I found this lead to less total breakages. Also, I made “pairs” of antlers, by breaking the left and right sides of the stars off (as pretzels always have a “front” and a ”back”). Stick 2 pretzel pieces above eyes to form antlers.

Serve and enjoy!

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