Caramel peanut tarts

1.Preheat oven to 180°C (160°C fan-forced). Place biscuits over each hole of a 12-hole round-based patty pan. Bake for 2 minutes or until soft. Carefully press softened biscuits into pan to mould into a cup shape. Cool.

2.Meanwhile, combine sugar and water in a saucepan over low heat. Stir until sugar dissolves. Using a wet pastry brush, brush down side of pan to remove sugar crystals, bring to the boil. Boil 10 minutes or until mixture is a deep gold colour. Remove pan from heat, let bubbles subside. Carefully stir in peanut butter and cream until smooth. Spoon into biscuit cases. Chill 30 minutes, or until set.

3.Place chocolate and extra cream in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Stir until chocolate is melted and smooth. Spoon over caramel mixture. Chill 10 minutes, or until set. Remove tarts from fridge 15 minutes before serving to let caramel soften. Serve.