Chocolate Caramel Easter Tarts

Prep: 25 min (plus setting time)

Cook: 15 minutes

Makes: 24 Tarts

Serves: 12

Difficulty:

Cuisine:

Saved:

Take some chocolate ripple biscuits, butter and a can of condensed milk, and you've got yourself a quick and easy Easter dessert.

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Chocolate Caramel Easter Tarts

Ingredients:

250g packet Chocolate Ripple biscuits

90g butter, melted

395g can condensed milk

1/3 cup brown sugar

50g butter, extra

Mini candy coated chocolate Easter eggs, for decoration

Method:

Process biscuits into fine crumbs. Transfer to a bowl and stir in butter.
Divide crumbs between 24 x 6cm round bottomed patty pan tins and press firmly into base and sides. Bake at 170°C for 5 minutes. Cool in tins.
Combine condensed milk, brown sugar and butter in a non-stick saucepan and stir over low heat for 10 minutes or until golden, cool to room temperature.
Divide caramel between tart cases and decorate with Easter eggs.

Tips & Hints:

The cooked biscuit bases can be fragile once cooked, so, after cooking, press biscuit bases gently with fingertips or the back of a small teaspoon to flatten in the pans, if necessary and allow to cool completely before removing.
Caramel can be made up to 2 days ahead and refrigerated until required. Warm slightly in a microwave to soften before spooning into bases.