If you love all things caramel you are going to adore these mini caramel tarts. I use an Anzac biscuit base for these tarts, then fill with creamy and rich caramel and top with milk chocolate for the ultimate indulgence.
These tarts are basically what happens when you mix caramel slice with crunchy anzac biscuits. They’re devilishly naughty and you’ll find yourself wanting “just one more” each and every time.
If you’re not wanting to make your own batch of Anzac biscuits for the base, never fear. You can use any biscuit or cookie as a base in this recipe - store bought or homemade. You can also use traditional tart cases if you prefer.
INGREDIENTS
Here’s what you’ll need to make these mini caramel tarts (measurements listed in the full recipe at the bottom of the post)…
Anzac Biscuits - OR use your favourite biscuit / cookie / tart base. Store bought is absolutely fine and a great hack to make these easier. I like to make a batch of crunchy Anzac biscuits to use as the base for these tarts, which adds an extra 30 minutes to the prep time. Sweetened Condensed Milk ButterGolden SyrupCaster Sugar - Also known as superfine sugar or baker’s sugar.Melting Chocolate - If you’re in Australia, I recommend you get Cadbury Melts. Not sponsored, they just melt well and taste the best. I use Milk Chocolate but you could easily use Dark Chocolate if you’d like.
INSTRUCTIONS
Preheat the oven to 180C / 350F and pull out a 12-hole muffin pan.
Place Anzac biscuits top down on top of each hole and place in oven for 2-3 minutes until soft. Quickly and carefully push each biscuit down into the pan holes so they form mini cases. Leave for a few minutes to cool and harden, then remove and repeat with the next batch of biscuits.
Mix condensed milk, butter, golden syrup and caster sugar into a saucepan over low heat. Continuously stir / whisk the mixture until golden and thick, usually between 8 – 15 minutes.
Carefully spoon the caramel into the centre of each biscuit case.
Add chocolate to a microwave-safe bowl (if it’s a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Spoon over the top of the caramel in the centre of each biscuit case.
Refrigerate the tarts for 1 hour or until set.
TOP TIPS
You can substitute Anzac Biscuits for any biscuit / cookie you prefer. Store bought is fine. Aussies - butternut snaps or chocolate ripple would work well here. You could also use traditional tart cases (either homemade or store bought). Want to make this even easier? Grab a can of top n fill caramel and use instead of making your own caramel.
MORE SWEET TREATS
ANZAC SliceWhite Chocolate Mud CupcakesChocolate Anzac BiscuitsGolden Syrup DumplingsCinnamon MuffinsChocolate Pinwheels2 Ingredient Chocolate MousseOR see all Dessert Recipes
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I make a batch of these Crunchy Anzac Biscuits to use for this recipe, which adds a little less than 30 mins to prep time. You can substitute Anzac Biscuits for any biscuit / cookie you prefer. Store bought is fine. Aussies - butternut snaps or chocolate ripple would work well here. You could also use traditional tart cases (either homemade or store bought).
Want to make this even easier? Grab a can of top n fill caramel and use instead of making your own caramel.Store in an airtight container in the fridge for a week.
