Mini Caramel Tarts


September 23, 2014

Mini Caramel Tarts 5 0 5 1
  • Prep: 20 mins
  • Cook: 4 hrs 30 mins
  • 20 mins

    4 hrs 30 mins

    4 hrs 50 mins

  • Yields: Makes 15 tarts


1 can of sweetened condense milk

1 pkt gingernut biscuits

300 mls thickened cream

few drops of vanilla (goes on personal taste)

tsp caster sugar (goes on personal taste)


1Place tin of sweetened condensed milk in slow cooker

2Cover completely with water and cook on HIGH for 4.5 hours

3Make sure water is about an inch above can and top with more water during cooking if you have to.

4Allow to completely cool in water.

5If the can when shaken sounds like milk, you will have to cook it more so just place back in and cook for longer.

6Place gingernut biscuits on an upside down mini muffin tray and place in a 120 oven for around 5 minutes. You want the biscuits to be soft only not crispy

7Shape over the tray and allow to cool.

8*If you don't have a muffin tray, place on a tray to heat then make a dint using a spoon.

9Whip thickened cream adding sugar and vanilla to taste.

10Spoon caramel into biscuits then place cream on top.

Submitted by Karen Stuckings


1 Review


October 4, 2016

Very easy to make and extremely yummy ??

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