Method:
1 Preheat the oven to 200°C fan forced.
2 Place the biscuits flat over the holes of a 30ml flat bottom tartlet pan. Place the pan in the oven and cook for 2-3 minutes or until biscuits are warm and soft. Using fingers press gently into the muffin holes to form tart cases. Set aside to cool.
3 Combine the condensed milk, brown sugar and butter in a heatproof, microwave-safe bowl, microwave on High/100% in 1 minute bursts, whisking every minute until mixture turns to thick caramel. Spoon the warm caramel into the biscuit cases.
4 Place the chocolate in a bowl, microwave on Medium/50% for 2-3 minutes, stirring every minute until melted and smooth. Spoon over the caramel. Top with strawberry and allow to set.