Nutella® Anzac Breakfast Tarts
The Anzac biscuit is an iconic sweet biscuit enjoyed across Australia and New Zealand. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The earliest known recipe combining the words 'anzac' and 'biscuit' is a recipe from 1916 for "Anzac ginger biscuits” which was published on June 4, 1916 in the Perth edition of The Sunday Times.
INGREDIENTS for 12 servings (12 tarts)
-
12 store bought Anzac biscuits - alternatively you can make your own
-
1 large rosemary sprig, broken into little sprigs
-
25g (1/4 cup) natural flaked almonds
-
260g (1 cup) of low-fat yoghurt of your choice - we suggest mixed berry or vanilla
-
150g fresh or frozen mixed berries
-
180g Nutella®
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
-
Preheat oven to 180C/160C fan forced. Place your biscuits over each hole of twelve-hole steel cupcake pan. Bake until soft, this should take approx 4 minutes. Remove from oven. Whilst warm, carefully press the softened biscuits into the pan to mould a cup shape. Set aside to cool in the pan
-
Bake the almonds and broken rosemary sprigs on a lined baking tray until lightly toasted. This should take approx 3 minutes. Set aside
-
Spoon or pipe the yoghurt into the biscuit cups. Top with the almonds, berries and rosemary.
-
Top with 15g of Nutella® per tart
