Caramel Butternut Snap tartlets

Method

• 1
  Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
• 2
  Place the sweetened condensed milk, sugar and butter in a saucepan over low heat. Cook, stirring with a wooden spoon, for 10-12 minutes or until the caramel thickens (don’t let the caramel boil). Set aside for 30 minutes to cool slightly.

• 3
  Meanwhile, place 4 biscuits on the baking tray. Bake for 2 minutes or until the biscuits soften. Press into four 40ml (2-tablespoon) capacity patty pans. Repeat with the remaining biscuits. Place the almonds on a baking tray and bake for 8-10 minutes or until toasted.
• 4
  Spoon the caramel among the cases and sprinkle with the almonds to serve.