Tart cases can be made up to three days ahead. Store in an airtight container. Tartlets are best filled just before serving as biscuits become soft on standing.
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.