These easy Caramel Tarts could not be more simple to make – or eat!
INGREDIENTS
12 Mini Sweet Pastry Tart Shells
395 gram tin of Caramel Top N Fill
150 ml thickened cream
2 tbsp icing sugar
1 tsp vanilla extract
1 Flake chocolate bar
INSTRUCTIONS
Remove the mini pastry tart shells from their foil containers and place onto your serving plate.
Place the thickened cream, icing sugar and vanilla extract into a bowl and use a hand mixer to whisk together until soft peaks form.
Place into the fridge until needed.
Pour the Caramel Top n Fill into a bowl and whisk until smooth.
Fill the tarts shells with the Caramel Top N Fill.
Place a small dollop of whipped cream on top of each tart and sprinkle with pieces of the Flake bar.
Place the Caramel Tarts into the fridge to chill for one hour before serving.
NOTES
These Caramel Tarts are best served the day or day after they are made.
