These tarts are very easy and quick to make. Ideal for children.
Preheat oven to 160°C.
Place a Ginger Nut biscuit, face side down, in each cup of a patty cake pan (or mini muffin tin). Place in the oven for 5 minutes or so until softened. Remove from the oven and, using a spoon, press the biscuits down to form a cup shape. Cool slightly.
Fill each cup with a teaspoon of the Nestle Caramel Top’n’Fill.
Melt chocolate in a bowl over a pot simmering water (or in the microwave).
Spoon a teaspoon of chocolate over each tart and smooth to completely cover the caramel filling. Allow to set before serving.
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