250g packet Butternut Snap Cookie
3⁄4 cup French vanilla double thick custard
1⁄2 cup caramel spread
3⁄4 cup thickened cream, whipped
1⁄2 x 250g punnet strawberries, hulled, sliced
Grease 11 holes of a 12-hole round-based patty pan (11⁄2-tablespoon capacity).
2 Place 11 cookies on an oven tray.
3 Cook in a moderate oven (180C) for about 3 minutes, or until soft. Remove. One at a time, carefully press a cookie, base-side up, into each prepared pan hole. Stand for 5 minutes. Remove. Repeat with remaining 10 cookies.
4 Combine custard and half the caramel in a bowl. Mix well. Spoon a heaped teaspoon into each biscuit case. Dollop with cream. Top with strawberries.
5 Place remaining caramel in a small microwave-proof bowl. Microwave on High (100 per cent) for about 15 to 20 seconds, or until warm.
6 Drizzle warm caramel over tarts.