Ingredients
Scale
Base
Rice bran oil spray (or any suitable alternative)
250g Marie biscuits
200g unsalted butter
2 tablespoons golden syrup
Filling
1/2 cup squeezy caramel (or thick homemade caramel)
Top layer
1 cup carob chips
Instructions
- Preheat oven to 180 degrees Celsius.
- Spray a muffin pan with spray oil and set aside.
- Crush the biscuits in a food processor.
- Melt the butter in the microwave.
- Add melted butter and golden syrup into the biscuit mixture and stir thoroughly to combine.
- Spoon biscuit mixture evenly into each muffin pan hole, press in firmly using the back of a spoon and make a little well in the middle to make little biscuit cases (this is where your caramel will go later).
- Transfer the biscuit cases into oven and bake for approximately 10 mins or until they are slightly browned.
- Remove the cases from oven and set aside to cool (approx 30 mins).
- Once the cases are cooled fill the well with as much of your favourite caramel topping as you can fit. Then transfer to the fridge to set.
- Transfer carob chips to a microwave safe bowl and melt by stopping the microwave every 30 seconds to stir until they are melted.
- Spread melted carob evenly over the top of the tarts and place in fridge to set.
Notes
- I have found over time that some carob chips melt really well and others don’t so be sure to test them first if unsure.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking