Caramelised Chocolate Tarts

Cooking Directions

• Pre-heat oven to 180°C (160°C fan-forced). Place biscuits on top of each hole of 2 x 12 cup rounded patty pan trays . Cook for 3 minutes, remove and press each with the back of a spoon to make an indent. Allow to cool in the tray.
• Add custard powder and sugar to a small saucepan, whisk in a little of the milk to make a smooth paste. Add remaining milk and ½ of the cream, mixing until smooth. Place over a low heat and slowly bring to the boil, whilst stirring often. Remove from the heat and stir in the biscuit spread until well incorporated.
• Spoon the warm custard between biscuit tart cases and place into a large container and refrigerate until chilled. In the meantime, whip the remaining cream with icing sugar until firm.
• To serve, dollop cream on top of each tartlet and finish with a raspberry.