What I love most about this recipe; it's just so pretty! What I love second best; it has dulce de leche in it! What I love third best; crunchy, biscuity base. It goes on and on.....
This is quite simple to make, but I think it would blow the socks off anyone you served it to. Or don't serve it to anyone, keep them all to yourself!
What you'll need
Makes about 12 - 15 mini tartsFor the base
125g butter, melted
150g plain sweet biscuits, crushed to fine crumbs
For the filling
250g jar dulce de leche caramel or other shop-bought caramel
Vanilla icecream, cream and/or fresh berries to serve
What to do
Combine the crushed biscuits and butter in a bowl. Mix well until all the crumbs are well coated in the butter.Preheat the oven to 160 degrees Celsius.
Line a mini muffin tin with muffin papers. Grease the muffin papers well with butter. Spoon a tablespoon of crumb mixture into each paper. Wet your fingers with water and press the crumb mixture all around the muffin paper, not forgetting up the sides. Add some more mixture if you need to until the inside of the papers are evenly coated.
Once you have used all the mixture, place the tray into the oven and bake for 20 minutes, until golden. Remove from the oven and leave to cool completely.
Once the bases are cooled, spoon on a heaped teaspoon of the caramel into each bases. Top with a little curl of vanilla icecream, or cream and some berries.
Serve immediately. (Or run away to the garden with the whole plate and eat them all at once.)
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