THE DAIRY KITCHEN Chocolate Caramel Easter Tarts


Makes 24
Difficulty Easy
Preparation 25 MINS
Cooking 15 MINS
Get the kids to help make these tarts to celebrate Easter in style.


250g packet Chocolate Ripple biscuits
90g butter, melted
395g can condensed milk
1/3 cup brown sugar
50g butter, extra
mini candy coated chocolate Easter eggs, for decoration
Handy Tips
The cooked biscuit bases can be fragile once cooked, so, after cooking, press biscuit bases gently with fingertips or the back of a small teaspoon to flatten in the pans, if necessary and allow to cool completely before removing. Caramel can be made up to 2 days ahead and refrigerated until required. Warm slightly in a microwave to soften before spooning into bases.


  1. Process biscuits into fine crumbs. Transfer to a bowl and stir in butter.
  2. Divide crumbs between 24 x 6cm round bottomed patty pan tins and press firmly into base and sides. Bake at 170°C for 5 minutes. Cool in tins.
  3. Combine condensed milk, brown sugar and butter in a non-stick saucepan and stir over low heat for 10 minutes or until golden, cool to room temperature.
  4. Divide caramel between tart cases and decorate with Easter eggs.

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