Caramel Custard and Strawberry Tarts

21
Servings
20m
Prep Time
6m
Cook Time
26m
Ready In


"From our Saturday newspaper The West Weekend."

Original recipe yields 21 servings
OK

Nutritional

  • Serving Size: 1 (19.3 g)
  • Calories 93.2
  • Total Fat - 9.8 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 26.1 mg
  • Sodium - 88.4 mg
  • Total Carbohydrate - 1.6 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.7 g
  • Protein - 0.2 g
  • Calcium - 4.1 mg
  • Iron - 0 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step 1

Grease 11 holes of a 12 hole round based patty pan (1 1/2 tablespoon capacity).

Step 2

Place 11 cookies on an oven tray and cook in a moderate oven (180C) for about 3 minutes or until soft and remove from oven

Step 3

One at a time, carefully press a cookie, base-side up into each prepared pan hole and stand for 5 minutes and then remove and repeat with remaining 10 cookies.

Step 4

Combine custard and half the caramel in a bowl and mix well to combine and then spoon a heaped teaspoon into each biscuit case and then dollop with cream and fop with strawberries.

Step 5

Place the remaining caramel in a small microwave proof bowl and microwave on high (100 per cent) for about 12 to 20 seconds or until warm and drizzle warm caramel over tarts.

Step 6

TIP - tartlets are best filled just before serving as biscuits become soft on standing.

Tips & Variations


No special items needed.

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