FOOD PORN THURSDAYS // RUDOLPH THE REINDEER CARAMEL TARTS

The silly season is well and truly here and in less than a week (major eek!) we'll be sitting by the Christmas tree opening presents and lavishing our eyes upon a feast of festive delights. Consuming until bellies are sated, then devouring even more until the buttons on our J Brand jeans indiscreetly pops open. Ahhh Christmas, a time of perpetual joy, peace and stuffing ones face. But until then from the sound of things, most of us are yet to find our Christmas spirit. Myself included. Where has it gone? Or why it has remained dormant is beyond me. And though I can't produce a miraculous cure for a case of bah-humbug nor conjure a location spell for finding the sneaky little bugger, I do believe these little Rudolph tarts will help ease you into all that Christmas effervescence. And if it's cutesy little face doesn't bring you a smile or sense of cheer then it's gooey, caramel insides definitely will because it's caramel.

Caramel.

Now kids, don't be fooled by it's appearance. You need not be a skilled craftsman nor patissiere extraordinaire. They're actually pretty easy to produce and decorate. But to be honest the decorating can be annoyingly fiddly at times and if you're a perfectionist like me then probably frustrating at the best of times but trust me, it is worth it.

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 INGREDIENTS: 
20 Butternut Snap Biscuits
395g sweetened condensed milk
1/3 cup brown sugar
50g butter, cubed
150g milk chocolate
10 vanilla marshmallows, halved
20 Jaffas
20 mini marshmallows, halved
40 pretzels, cut into desired antler shape

Preheat oven to 180°C / 350°F.
Using a muffin tray rest 1 biscuit above each hole and bake for around 2-3 minutes or until soft to the touch.
Remove from oven and gently press the softened biscuits into a cup shape and allow to cool.
In a saucepan place sweetened condensed milk, sugar and butter and stir on medium heat for around 10 minutes or until mixture has thickened.
Fill biscuit bases with the caramel mixture.
Melt the chocolate and pour evenly over the caramel.
To decorate and using the photographs as a guide, place one marshmallow sticky side up on the base of the tart. Place one Jaffa in the centre of the marshmallow, the sticky side will adhere it together.
Add two of the halved mini marshmallows above the nose and using a skewer or toothpick add a small drop of the melted chocolate to the mini marshmallows centre to form Rudolph's eyes.
Place the cut pretzels above the eyes and press them gently into the chocolate mixture to secure in place.
Set aside to firm then and serve.

Et voila.