Quick Caramel Tarts


Frozen sweet shortcrust pastry

395 g tin Top ‘n Fill Caramel filling

Muffin/cupcake tin

Extra butter or cooking spray (to grease tins)



  1. Get 3 sheets of frozen sweet shortcrust pastry and leave on tray to defrost

  2. Pre-heat oven to 180 degrees

  3. Grease muffin/cupcake tin

  4. Cut 12 pastry circles (approx. 4 per sheet) – if you don’t have a large scone/cookie cutter, you can use a drinking glass or jar.

  5. Press pastry circles into holes of greased muffin/cupcake tin to make tart bases.

  6. Bake until golden and more solid (you will get better-shaped bases by placing a small piece of baking paper topped with dry rice onto each base before baking)

  7. Whisk caramel topping

  8. Spoon or pipe caramel topping into cooked, cooled pastry bases.

  9. Refrigerate until ready to serve