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Instructions |
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Preheat oven to moderate (180 degrees celsius). Grease a 24-
hole mini muffin pan (1.5 tablespoon capacity) - or use patty
holders so easily removable. Sift the flour into a medium bowl,
rub in the butter then stir in the sugar. Press 2 teaspoons of
mixture into the bases of the muffin pans. Bake in a moderate
oven for about 10 minutes or until browned lightly.
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For the caramel filling, combine all ingredients in a small saucepan
and stir over a low heat until the butter is melted and mixture is
combined. Pour the hot caramel filling over the hot bases, return to
the over for 3 minutes. Stand tarts for 2 minutes before gently
removing from the pans; cool.
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Spread the top of the tarts with the melted chocolate and stand at
room temperature until set.
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Not suitable to freeze. Caramel filling and chocolate suiting to
microwave.
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| Serving
Suggestions |
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This recipe makes 24 tarts and can be made three days ahead; store in an airtight container
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Originally Submitted
7/17/2013
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