Method:
- Preheat oven to 180C
- Place Choc Ripple biscuits smooth side up on a tartlet tin or small cup cake tray. Bake for 3-5 minutes or until the cookies are soft
- Carefully push the centers down to form little tartlet shells. Allow to cool in the tin. (NOTE: if you don't have an appropriate tin or tray for shaping, you can skip steps 2 and 3)
- Whizz Tim Tams in a food processor until they form a mousse. Add the cheese and blend through until well combined. Divide the mixture between the tartlet shells.
- Optional nicety! Melt the dark chocolate using your preferred method and use a piping bag to decorate as you like. Refrigerate until ready to serve!
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