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Caramel Tarts and treats for Easter on RSG

Posted on March 27, 2013 by in baked goods, rsg

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Caramel……. that sweet indulgence that adds calories and centimeters to your body, just by saying the word. Add caramel to just about anything and  you can start a new addiction.

Caramel drizzled over even the humble bowl of popcorn transforms it to something heavenly. I made a crucial mistake and entered the word “caramel” into the search bar on Pinterest and nearly had heart failure. Oh my hat, I wanted to dive into my screen and just give in to all the caramel treats I saw!

My family still swoons over my Banofee Pots with salted caramel I made over Christmas and for my lazy-mom act, I sometimes take a can of Nestle Caramel and stir it into a tub of vanilla ice-cream. Dead-easy but oh so very delicious! Mini pavlovas served with banana and caramel, is a very tough dessert to pass on!

I remember the years before we were fortunate enough to buy caramel all ready made in a can. My mom had to boil tins of condensed milk in a pressure cooker….. timing was everything and  if your timing was out, a ceiling covered in caramel was your reward! The good old days!


Tomorrow morning on RSG, I will be chatting to Anel Potgieter, winner of  the DStv Eat Out Food Network Local Foodblog of 2013. Since I’ve met Anel, I have learned a few things about her! I know she gives 100% at what she does, whether it is Masterchef, Braaimasters or Dinner Divas, she goes all out.  She cooks with such wild abandon and flavors she pairs naturally, I still have to  desipher. I know she loves tomatoes, green bean stew , traveling and she has the patience to sous vide a goose egg for 2.5 hours! What I did not know about her, is that she keeps a tin of caramel in her fridge for when the cravings hit her! I think this is something this unique divas do have in common with so many people, even I have been caught spoon in hand and bulging cheeks in front of the fridge!

Well, I have taken the tin or caramel from her fridge and created 3 different Easter Treats, because so many people want to indulge over Easter, but they cannot eat chocolate, this is for you guys!!!

Caramel Tarts

makes 1 big tart or 24 mini tartlets


1  tin Nestle Caramel Treat

250 ml cream

3 eggs

For the crust

1 packets Ginger or Tennis biscuits

80 g butter – melted


Preheat oven to 180 C. Make the crust first. Place the biscuits and butter in a food processor and process until you have fine crumbs. Press the crumbs into a tart dish or 2 x 12 hole mini muffin pans. Allow to cool in fridge. Pour the cream and Caramel in a pot and heat slowly until  the mixture is just about to boil. Remove from heat and cool slightly. Add the eggs and mix well. Pour the mixture into the prepared tart dish and bake for 15-20 minutes or until tart has set.


Caramel and Pistachio cigars

makes 24


1 tin Nestle Caramel

6 sheets Phyllo pastry

100 g butter – melted

200 g pistachios – ground to a fine crumb


Preheat oven to 180 C. Spread a sheet of phyllo with some melted butter and place another sheet on top.  Add another sheet and do it again, so that you have 2 x 3 layers. Spread some Nestle Caramel over the top sheet and top with the pistachios. Now cut each 3 layered ” heap” in the middle lengthwise. Roll each rectangle so that you have 4 long sausages. Cut each sausage in 6 and place on a baking sheet. Bake until golden brown. Serve with a hot cup of tea.


Caramel Baklava

Use the same as the above ingredients, but layer in in a pan and cut in blocks before baking until golden brown.


Tomorrow morning just after the 9 o’clock news, I will be in my seat on RSG chatting to Anel Potgieter, winner of DStv Food Network Eat Out Local Foodblog of the year award. I will also take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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7 Responses to “Caramel Tarts and treats for Easter on RSG”

  1. Annette 28 March 2013 at 8:26 am #

    Baie dankie Nina vir jou puik resepte!
    Ek kannie wag in die oggende om op jou webwerf in te gaan nie.
    Jy is regtig inspirerend vir ons gewonde huiskokke!

    • nerinatimm 29 March 2013 at 6:40 am #

      Baie dankie Anette, dit is altyd goed om te hoor!!

  2. Margaret Orton 28 March 2013 at 7:02 pm #

    Het vanaand jou Mousaka gemaak. Dit was uit die boeke en treffer! Dankie

    • nerinatimm 29 March 2013 at 6:40 am #

      Ooooo, wonderlik!! So bly julle het dit geniet!

  3. Hilda willemse 30 March 2013 at 10:26 am #

    Ek kan nie wag om die sigare temaak nie

  4. pumla 1 December 2013 at 6:51 pm #

    hi Nina.Great! m gonna make these simple tartlets tonight. quick question! will the recipe produce the same results for one big tart and how well does it keep refrigerated and frozen if at all. gr8 recipe.


  1. Think of what you can do with a tin or Caramel over Easter…. | - March 27, 2013

    […] Three ways with a can or caramel […]

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