Mini Caramel Tarts

Submitted by Karen Stuckings

Mini Caramel Tarts

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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes


  • 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)


  • Place tin of sweetened condensed milk in slow cooker
  • Cover completely with water and cook on HIGH for 4.5 hours
  • Make sure water is about an inch above can and top with more water during cooking if you have to.
  • Allow to completely cool in water.
  • If the can when shaken sounds like milk, you will have to cook it more so just place back in and cook for longer.
  • Place 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
  • Shape over the tray and allow to cool.
  • *If you don't have a muffin tray, place on a tray to heat then make a dint using a spoon.
  • Whip thickened cream adding sugar and vanilla to taste.
  • Spoon caramel into biscuits then place cream on top.

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