Name: Muffin pan ginger crunch tarts recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 24
Ingredients: 25 Ginger Nut biscuits; 395g tin Top’N'Fill caramel; 62.50 ml cream

by Greer Worsley Last updated on 06/21/2023

These little tarts are used by warming and shaping Ginger Nut biscuits, then filling with an easy caramel. So simple and so delicious! - Greer Worsley

Ingredients

25 Ginger Nut biscuits
395g tin Top’N'Fill caramel
1/4 cup cream

Method

Step 1

Preheat oven to 180C. Reserving 1 Ginger Nut biscuit, place 12 upside down over the holes of a 12-cup patty pan tin. Bake for 5 minutes until soft, then remove and use a spoon to gently press each biscuit into the pan to create a rounded shape. Allow to cool then remove to a cooling rack. Repeat with a second batch of 12.
Step 2

Place caramel with cream in a small bowl and whisk until smooth and creamy. Pour or spoon into Ginger Nut tart cases.
Step 3

Place reserved Ginger Nut biscuit in a small zip-lock bag and bash with a wooden rolling pin into a fine crumb. Sprinkle over the caramel.

Recipe Notes

from Australia’s Best Recipes team

Store in an airtight container at room temperature, or you can refrigerate if you prefer for a firmer caramel.

There are 19 biscuits in a pack, so you will need two packets for this recipe, with some to spare.

I have a tablespoon measure that is the perfect size and shape to press onto the softened biscuits to shape them into tart shells. Find something that matches the patty pan tin.

These would be delicious with some salt flakes sprinkled on top.

Recipe and photo by Greer Worsley.