Ingredients

• 1 packet ginger biscuits
• 1 can condensed milk or you can use caramel Top ‘n Fill
• salt

Method

1. Put condensed milk can in a large pot of simmering water for 2.5 hours.
2. Then place in iced water to cool. If you are using Caramel Top ‘n Fill, you can skip this step.
3. Place ginger biscuits in shallow patty pans and heat them in a moderate oven for 5 minutes, then push down in pans and mold to pans.
4. Open tin of condensed milk and pipe on biscuits.
5. Sprinkle with a little salt.
6. Place on plate and serve.
7. Nice with whipped cream piped on also.
8. You can use short bread biscuits in ginger biscuits place.

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.