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Rudolf caramel tartlet
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Prep Time:
35 minutes
35 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
50 minutes
50 minutes
Festive Rudolph tartlets to brighten holiday nights.
Ingredients:
- 20 butternut snap biscuits (approx. 250g pkt)
- 20 white mini marshmallows
- 10 white (regular sized) marshmallows
- 40 milk chocolate bits
- 20 JAFFAS
- 395g can sweetened condensed milk
- 75g brown sugar
- 50g butter
- 150g chocolate melts
- 20 mini round pretzels, cut in 1/2 to make antlers
Instructions:
- - Preheat the oven to 180C/160C fan-forced. - Arrange biscuits over 20 holes of two 12-hole shallow patty pan tins. - Bake for 3-4 mins until softened. - Carefully press softened biscuits into pan with a spoon to mold into cup shapes. - Let the biscuits cool before removing.
- With a pair of scissors, halve the marshmallows to create two rounds from each. Swiftly, press a milk chocolate bit onto the sticky side of each mini marshmallow, then do the same with ALLEN'S JAFFAS on the remaining regular-sized marshmallows. Set aside for later.
- In a small saucepan, let the sweetened condensed milk, sugar, and butter mingle and stir occasionally over medium heat for about 10 minutes until the mixture thickens beautifully.
- Divide the caramel mixture among the biscuit cases and cover them with melted milk chocolate. Follow the image to place 2 mini marshmallows and 1 larger marshmallow on top to create Rudolph's face. Add 2 pretzel pieces on each tart for antlers. Let the chocolate set before serving.