Ingredients
Method
- Cut 20 strips baking paper, about 15cm long x 1.5cm wide. Grease two 12-hole, ½ cup (125ml) capacity muffin pans lightly with oil, and lay a strip of paper into each, with ends extending above the sides.
- Process biscuits in a food processor until finely crushed. Add the butter, cocoa and sugar and process until combined. Divide mixture (about ¼ cup) evenly among the lined holes. Use a tablespoon measure to spread and press the biscuits mixture over the base and sides of each hole. Refrigerate for 30 mins to chill.
- Mix dulce de leche, macadamias and salt in a bowl and divide among tart shells. Using the back of a warm spoon, spread the mixture out to create an even layer. Chill until required.
- Prepare the chocolate mousse filling mixture as directed. Place chocolate mousse into a piping bag. Snip off the end and pipe evenly over the caramel layer. Using the back of a spoon, spread the mousse to side the tart shells. Refrigerate for 2 hours or overnight to set.
- Serve scattered with extra macadamias.
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