Recipe 5-ingredient Caramilk custard tarts : Easy, Special and Delicious

Recipe 5-ingredient Caramilk custard tarts : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe 5-ingredient Caramilk custard tarts. This Recipe 5-ingredient Caramilk custard tarts : Easy, Special and Delicious includes levels . After I practiced it, it turned out that 5-ingredient Caramilk custard tarts was necessary 20m, cook 15m and serving 24. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe 5-ingredient Caramilk custard tarts

With choc ripple biscuit bases, these cheat's custard tarts have a Caramilk twist no-one will be able to resist.

5-ingredient Caramilk custard tarts


5 Ingredients












  • 2 tbsp vanilla custard powder










  • 1 cup milk










  • 180g block Caramilk chocolate, chopped










  • 24 choc ripple biscuits










  • 60g dark chocolate, melted, to drizzle









  • Select all ingredients










4 Method Steps








  • Step 1


    Place custard powder

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     (2 tbsp vanilla custard powder)     in a saucepan. Stir in about 2 tablespoons milk, until smooth and combined. Stir in remaining milk. Place saucepan over medium-high heat. Cook, stirring, for 8 to 10 minutes or until custard simmers and thickens. Add chopped Caramillk (180g block Caramilk chocolate, chopped). Stir until smooth. Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside for 30 minutes to cool. Refrigerate for 1 hour or until cold.


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    How to melt milk, dark and white chocolate in the microwave, on the stovetop and in the oven.









  • Step 2


    Preheat oven to 180C/160C fan-forced.







  • Step 3


    Place 1 biscuit on top of each hole of 2 x 12-hole round-based shallow patty pans. Bake for 3 to 4 minutes or until biscuits have softened. Working very quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide. Cool for 15 minutes.







  • Step 4


    Whisk custard until smooth. Divide evenly among biscuits. Refrigerate for 1 hour or until set. Drizzle with melted chocolate (60g dark chocolate, melted, to drizzle). Stand for 5 minutes. Serve.



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