First of all, grind your cookies. Then take your mini tart pan and prepare your cookie crust. Press down and level your base. Put the pan in the refrigerator for around 10 minutes or until your cookie base has hardened.
For the caramel sauce, take the sugar and melt it on medium-low heat. Then add water and let it thicken
Pour the caramel sauce into the pan and put it in the freezer until the caramel hardens. Your mini caramel tart is ready! If you like you can sprinkle some cocoa powder on top.