Sunday, 23 June 2013

Caramel Macadamia Nut Tarts


2 sheets sweet shortcrust pastry
1 nestle top 'n' fill caramel
250 g chocolate
½ cup roughly chopped macadamia nuts


1. Cut short crust pastry in squares and placing into a muffin tray creating a shell. Cook in medium heat until golden brown. 
2. Once cooled, add a dollop of melted chocolate and top with some top n’ fill caramel. 
3. Sprinkle with chopped Macadamia nut and serve.

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