Fast Caramel Tarts



  • 250 g butternut snap biscuits
  • 380 g Top ‘n’ Fill Caramel
  • 250 mls cream
  • 1 tbs cocoa powder *to decorate


  • 1 foil patty pan cases
  • 1 wooden spoon


  • STEP 1: Preheat oven to 180C.
  • STEP 2: Place butternut biscuits into a patty pan tin and heat for approximately 5 minutes.
  • STEP 3: Remove from oven and press biscuits down with a soup spoon to create a little cup. Allow to cool completely in pan.
  • STEP 4: Spoon caramel into each cup.
  • STEP 5: Top with whipped cream.
  • STEP 6: Dust with cocoa or chocolate and serve.


I prefer to use Arnott’s biscuits. Arnott’s ginger snaps also work well. Unused biscuit cases will keep in a sealed container, if you don’t eat them all! Flaked chocolate can also be used to decorate.



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