How to make these simple caramel tarts
These individual caramel tarts are super quick and easy to make, requiring only five simple ingredients.
- 18 (220g) butternut snap biscuits
- 395 gram canned sweetened condensed milk
- 60 gram unsalted butter, chopped
- 1/3 cup (75g) firmly packed light brown sugar
- 1 tablespoon lemon juice
- Preheat oven to 160°C (140°C fan forced). Grease 18 holes from two 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.
- Place one biscuit each over top of 18 pan holes. Bake about 4 minutes or until biscuits soften. Using the back of a teaspoon, gently press softened biscuits into pan holes, cool.
- Stir condensed milk, butter and sugar in small heavy-based saucepan over heat until smooth. Bring to the boil, boil, stirring, about 10 minutes or until mixture is thick and dark caramel in colour. Remove from heat, stir in juice.
- Divide caramel mixture among biscuit cases. Refrigerate for 30 minutes or until set.
Whip them up for a dessert when you’re next entertaining. Looking for more recipes for tarts and pies?
Method
Preheat oven to 160°C (140°C fan forced).
Grease 18 holes from two 12-hole (1½-tablespoon/30ml) shallow round-based patty pans. Place one biscuit each over top of 18 pan holes. Bake about 4 minutes or until biscuits soften.
Using the back of a teaspoon, gently press softened biscuits into pan holes, cool. Stir condensed milk, butter and sugar in small heavy-based saucepan over heat until smooth.
Bring to the boil, boil, stirring, about 10 minutes or until mixture is thick and dark caramel in colour. Remove from heat, stir in juice.
Divide caramel mixture among biscuit cases. Refrigerate for 30 minutes or until set.
Large caramel tart recipe
For a family-sized caramel tart, try Julie Goodwin’s caramel nut tart, topped with mixed nuts and sesame seeds.
You could also try Julie Goodwin’s mini caramel tarts – they’re also made with just 5 ingredients, but use shortcrust pastry instead of biscuits for the shell.