Salted Caramel Choc Ripple Tarts

By Bake Play Smile · 20 min

Ingredients

Instructions

1. Preheat the oven to 180°C (fan-forced).
2. Working in batches, place 6 biscuits over each hole of a 12-hole patty pan tin. Bake for 2-3 minutes, until soft.
3. Quickly and carefully press each softened biscuit into a patty pan hole, then let them cool for a few minutes.
4. Lift the biscuit cups out onto a serving plate and repeat with the remaining biscuits in batches of 6.
5. Whisk the Nestle Caramel Top N Fill in a bowl until smooth and creamy.
6. Spoon the caramel into the biscuit cups, sprinkle with sea salt and refrigerate until set.
7. Store in an airtight container in the fridge for up to 5 days.

Summarized from Bake Play Smile's video. Watch it for the details.