These little Salted Caramel Ginger Snap Tarts are a cinch to make and quite quick. They are perfect for so many occasions and always a hit. Just be careful – you may just keep coming back for more (over and over)!
Eat on their own or add a dollop of double cream to the top for high tea or ice cream for dessert.
Enjoy!
Nikki Hills x
Founder & Food Editor | Mouths of Mums


Ingredients (makes 18 )

  • 1 packet Ginger Snap Biscuits (any brand of store bought ginger biscuits)
  • 400g Tin Condensed Milk
  • 2 tbsp Golden Syrup
  • 2 tbsp Soft Brown Sugar
  • 1 tbsp Sea Salt

Method

  1. Preheat oven to 180 degrees celcius.
  2. I used a thermomix to make the caramel filling. If you don't have one of these (or something similar) you can make this caramel filling in a saucepan - just use an incredibly low heat and watch that the mixture doesn't stick to the base. Alternatively you could use a tin of Nestle Caramel Top n Fill and just add the sea salt.
  3. Into your thermomix (or similar) add the condensed milk, the sugar, the syrup and the salt. Set the timer for 20 minutes and the temp to 75 degrees. Set the speed to 4 and off you go.
  4. While the caramel is cooking, using a muffin tray (or a mini pie tray) place one biscuit over the top of each cup in the tray. They should just sit there.
  5. Place into the oven and cook for 5 - 10 minutes - just until the biscuits are a little soft to the touch.
  6. Take them out of the oven and immediately press each biscuit (gently) into the base of the muffin cups. I used a small bottle that was just the right size but you might have a glass you could use. Alternatively, make a ball of paper towel and use this to press the biscuits into shape. Leave them in the trays to cool completely then remove and place onto a platter or tray.
  7. Back to the filling: The filling will be runny until it cools so what I did was allow it to cool slightly before spooning into the tart cases. This will thicken up as it cools.
  8. Sprinkle a few little flakes of sea salt on top for decoration. Store in an airtight container for up to a week.


  • I can’t wait to try these.

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  • This sounds super easy to make!

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  • I love anything, Salted Caramel l..I treated to taste it with ginger though!

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  • A great idea using ginger biscuits. Would save a heap of time (and effort) as don’t need to make a tart shell from scratch.

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  • These would be delicious

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  • Holy moly, these look amazing!! Thanks for sharing the recipe.

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  • I love these as a dessert or treat idea when we have friends or family over. In fact, I have these ingredients in the cupboard now!

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  • A bit of kick to this sweet treat. Mmm…

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  • Im drooling. I need to make this.
    Ginger is good while you’re pregnant right?! lol


    • Not sure how many months you were but if you have had bub congrats and hope the little one has an awesome 1st Christmas ..if you are ready to deliver all the very best of wishes .
      Ginger is super for morning sickness and upset tummies …won’t comment on the caramel wink wink !!but everything in moderation right. :-) Merry Christmas.

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  • Too much sugar for me.

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  • love this recipe…it is amazing!!

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  • Lovely always wanted to know how these were made. Will either try the fill mix or make caramel in pressure cooker.

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  • Ooooh nice! I’ll be making some of these for our visitors next week :)

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  • I’ve eaten many of these but never made them before. My friend uses the Condensed Caramel Filling instead as a simpler option. If these can get any simpler. Sooo naughty.

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  • Omg these look delicious. Definetly have to give them a go.

    Reply

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