A dessert made with chocolate and caramel ~ easy to make and perfect for a sweet treat
6 x 10cm fluted tart tins
1 x 300gm Câreme dark chocolate shortcrust pastry, thawed
1 x 380g Nestle Caramel Top N Fill
Dark Chocolate, melted
Fresh raspberries, to serve
Preheat oven to 160 degrees (fan-forced) and grease tart tins.
Cut pastry and carefully line tins with pastry, follow packet instructions for blind baking. Set aside to cool.
Whisk caramel over low heat until smooth and slowly add thickened cream until combined and smooth consistency.
Divide caramel mixture among tins and place in fridge to set.
Top with melted chocolate and place in fridge till set.
Serve with fresh raspberries.