Pinch Sized Butternut Caramel Tarts

Cook time: 5 minutes + freezing time 35 mins

Total time: 40 mins Serve: 18 or depending on how many cookies you use.

There is nothing richer, more decadent or delicious than a homemade Caramel Tart.  You only need one to satisfy a sweet tooth!

Butternut cookies and caramel are a match made in heaven. Sweet but crunchy its a perfect pinch sized sweet tooth treat.

Utensils:

Saucepan - heavy baste of the sugar will burn on the bottom

Wooden spoon

Cupcake oven tray or smaller vision cupcake tray works well

Spoon

Ingredients:

10 - 18 (220g) butternut snap biscuits - this amount depends on how many tarts you want

395g sweetened condensed milk

60g unsalted butter, chopped

1/3 cup (75g) firmly packed light brown sugar

1 tbsp vanilla essence

Pinch steps: (PHOTO BELOW)

Pinch 1: Preheat oven to 160°C (140°C fan-forced). Grease cupcake tine holes.

Pinch 2: Place one biscuit each over top of the pan holes. Bake about 4 minutes or until biscuits soften. Using the back of a teaspoon, gently press softened biscuits into pan holes, cool. (If they’re starting to crack, they need a tiny bit longer in the oven to soften.)

Pinch 3: Stir condensed milk, butter and sugar in a small heavy-based saucepan over heat until smooth. Bring to the boil, and stirring about 10 minutes or until mixture is thick and dark caramel in colour. Remove from heat.

Pinch 4: Divide caramel mixture among biscuit cases. Refrigerate 30 minutes or until set.

Serve with chocolate flakes on top and whip cream.

How to store them:

- Store these little beauties in an airtight container in the fridge for up to 5 days.The biscuits will soften over time, but will still be delicious. Storing the butternut snap tartlets in the fridge will help to keep the caramel thick.

Tips & Tricks:

Notes:

- Arnott's Butternut Snap biscuits are a classic crunchy, sweet Australian cookie made from rolled oats and golden syrup. If you can't buy butternut snap cookies, you can use gingernut cookies instead mould them into the patty pan holes before baking. - The cookies only need to be softened for a couple of minutes in the oven... and then they'll harden quite quickly! So I recommend softening 6 at a time and pressing them down into the moulds immediately after taking them out of the oven.