Julie Goodwin's mini caramel tarts
Turn a can of condensed milk and golden syrup into these decadent mini caramel tarts, topped with dark chocolate.
- 3 sheets shortcrust pastry, just thawed
- 395g can sweetened condensed milk
- 2 tablespoons golden syrup
- 40g butter, chopped
- 100g dark chocolate melts
- Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole cupcake pan or 12-hole (⅓ cup/80ml) muffin pan.
- Using a 9cm cutter, cut four rounds from each sheet of pastry. Press pastry evenly into the bases of prepared pan holes. Line pastry with baking paper; add a few pastry weights to each. Bakefor about 12-15 minutes or until golden. Remove paper and weights.
- Meanwhile, stir condensed milk, syrup and butter in a medium saucepan over medium-low heat for about 10 minutes or until mixture is light golden brown. Spoon mixture evenly into the pastry cases. Bake for a further 15 minutes or until browned. Transfer tarts to a wire rack to cool.
- When tarts are cooled, melt chocolate in a heatproof bowl over a small saucepan of simmering water until melted. Cool, stirring occasionally, until thickened. Spoon chocolate onto tarts.
Method
Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole cupcake pan or 12-hole (⅓ cup/80ml) muffin pan.
Using a 9cm cutter, cut four rounds from each sheet of pastry. Press pastry evenly into the bases of prepared pan holes.
Line pastry with baking paper; add a few pastry weights to each. Bake
for about 12-15 minutes or until golden. Remove paper and weights. Meanwhile, stir condensed milk, syrup and butter in a medium saucepan over medium-low heat for about 10 minutes or until mixture is light golden brown.
Spoon mixture evenly into the pastry cases. Bake for a further 15 minutes or until browned. Transfer tarts to a wire rack to cool.
When tarts are cooled, melt chocolate in a heatproof bowl over a small saucepan of simmering water until melted. Cool, stirring occasionally, until thickened.
Spoon chocolate onto tarts.
