Ingredients (makes 18 )

• 1 packet Ginger Snap Biscuits (any brand of store bought ginger biscuits)
• 400g Tin Condensed Milk
• 2 tbsp Golden Syrup
• 2 tbsp Soft Brown Sugar
• 1 tbsp Sea Salt

Method

1. Preheat oven to 180 degrees celcius.
2. I used a thermomix to make the caramel filling. If you don't have one of these (or something similar) you can make this caramel filling in a saucepan - just use an incredibly low heat and watch that the mixture doesn't stick to the base. Alternatively you could use a tin of Nestle Caramel Top n Fill and just add the sea salt.
3. Into your thermomix (or similar) add the condensed milk, the sugar, the syrup and the salt. Set the timer for 20 minutes and the temp to 75 degrees. Set the speed to 4 and off you go.
4. While the caramel is cooking, using a muffin tray (or a mini pie tray) place one biscuit over the top of each cup in the tray. They should just sit there.
5. Place into the oven and cook for 5 - 10 minutes - just until the biscuits are a little soft to the touch.
6. Take them out of the oven and immediately press each biscuit (gently) into the base of the muffin cups. I used a small bottle that was just the right size but you might have a glass you could use. Alternatively, make a ball of paper towel and use this to press the biscuits into shape. Leave them in the trays to cool completely then remove and place onto a platter or tray.
7. Back to the filling: The filling will be runny until it cools so what I did was allow it to cool slightly before spooning into the tart cases. This will thicken up as it cools.
8. Sprinkle a few little flakes of sea salt on top for decoration. Store in an airtight container for up to a week.