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Caramel Chocolate Tarts




Source of Recipe


australian women's weekly


List of Ingredients




1 cup (150g) plain flour
90g butter, chopped
¼ cup (55g) caster sugar
100g dark chocolate, melted

Caramel Filling:
395g can sweetened condensed milk
30g butter, chopped
2 tablespoons golden syrup


Recipe



Pre heat oven to moderate. Grease two 12-hole 1 ½ tablespoon (30ml) mini muffin pans.

Sift flour into medium bowl. Rub in butter, stir in sugar. Press 2 teaspoons of the mixture into each hole of the muffin pans. Bake in moderate oven about 10 minutes or until browned lightly.

Pour hot caramel filling over hot bases; return to oven 3 minutes. Stand tarts 2 minutes before gently removing from pans; cool.

Spread top of tarts with chocolate; stand at room temperature until set.

Caramel Filling: Combine ingredients in small saucepan; stir over low heat until butter melts and mixture is combined.



Tips: Caramel filling and chocolate suitable to microwave. This recipe can be made 3 days ahead and stored in an airtight container.