Caramel Custard and Strawberry Tarts

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.