Amelia
I found this recipe on a website, most of the ingredients are stuff that you usually have in the cupboard, if not it's stuff that you can get and it will last ages anyway and you'll have them for next time.
I hope that this recipe will come in handy for next time.

Some tips- *the better quality chocolate you use, the better it will taste.
* If you have some whipped or thickend cream you can put whipped cream on top, tastes great.
* I heard that you can keep dessicated coconut in the freezer, this stops it going funny and will make it last forever.


Hope this can help. Steph

Little Caramel Tarts
Chef: Valli Little: Food Editor of Delicious Magazine


You need:

150g (1 cup) plain flour
1 cup dessicated coconut
200g (1 cup firmly packed) brown sugar
150g unsalted butter, melted, plus extra to grease
395g can sweetened condensed milk
2 tbs golden syrup
125g good-quality milk chocolate



Method:

Preheat oven to 180°C. Brush two
12-hole non-stick mini-muffin pans with melted butter.
Combine the flour, coconut, sugar and butter in a bowl then use teaspoons of the mixture to line base and sides of each muffin hole. Bake in the oven for
5 minutes, then remove from the oven and gently flatten the mixture against the sides and base using your fingers or the handle of a wooden spoon.
Place the condensed milk and golden syrup in a saucepan over medium-low heat and cook, stirring constantly so the mixture does not catch, for 5 minutes until light golden and thickened. Set aside to cool slightly, then place a teaspoon of the caramel into each tart shell. Return to oven and bake for 5 minutes. Set aside to cool completely. Remove from pan and place on a wire rack.
Melt chocolate in a bowl over a saucepan of simmering water, then carefully spread over each tart. Set aside to cool completely