Gingernut Caramel Tarts – Recipe

I’ve been doing a lot of baking over the holiday break – mainly because of the weather and also the floods have restricted us somewhat – can’t get out and all the things I do with the kids on the holidays are underwater! (GOMA, art gallery, museum etc…).

So I thought I’d share with you a simple recipe which only uses TWO ingredients!

Gingernut Caramel Tarts

Ingredients

One packet of Arnott’s Gingernut Biscuits (or Buttersnap biscuits if you prefer)
One tin of Nestle Top ‘n Fill – Caramel

Method

Preheat the oven to 180 degrees C.
You will need 2 x patty pans which are 12 half-spheres. You need the spherical shape to press the biscuit base down into so it will form a nice bowl to hold the caramel. Regular muffin or cupcake tins don’t work.

Simply place one biscuit over each circle in the tin and place the tray carefully in the oven. The biscuits will soften after about 7-10 minutes.

Remove from the oven and with the back of a spoon, or your fingers if you’re brave – gently press the biscuit down to make a bowl shape – leave to cool.

Meanwhile, empty the top ‘n fill into a bowl and with a hand mixer or in your mixmaster, mix until smooth – this is important as the caramel is all lumpy and oily when it comes out of the tin – blending it first makes it nice and smooth and MUCH easier to handle!

When the biscuit bowls are cool, spoon some top ‘n fill caramel into each one – pop in the fridge to chill.

These will last about 2 days in the fridge – in a Tupperware container – after that the base tends to go a bit soggy. You can serve them with a dollop of whipped cream on top if they are being eaten on the same day.

Happy baking!

Gabrielle

Leave a Reply

Your email address will not be published. Required fields are marked *