****This recipe is from the AWW Best Food Cookbook****


1 Cup (150g) plain flour
90g butter, chopped
1/4 cup (55g) sugar
400g can sweetened condensed milk (I used 395 tin LOL)
30g butter, extra
2 tablespoons golden syrup
100g dark chocolate melted (I used microwave)

1. Preheat oven to moderate (180C). Grease two 12 hole 1 1/2 tablespoon (30 ml) mini muffin pans
2. Blend or process flour, butter and sugar until ingredients just come together (I didn't blend because it would kill the blender, but if you have a full on blender it might work. I used my mixer, mind u its heavy duty I wouldn't recommend using hand beaters). Press level teaspoons of butter mixture into each hole of prepared pans. Bake in moderate oven about 10 minutes or until browned lightly.
3. Meanwhile, combine condensed milk, extra butter and syrup in a small saucepan; stir until smooth. Do not boil.
4. Pour hot caramel into hot bases (I used a metal milk jug to pour it in but if you have a pyrex or microwave safe jug you could use that, I just find its easier than pouring out of saucepan); return to oven about 3 minutes or until caramel begins to brown around the edges. Stand for 2 minutes; using a pointed vegetable knife, gently remove tarts from pan (Now this was a bit tricky as you don't want to scratch the coating off your tin or better still ruin the tarts, but don't worry about losing a bit off the sides as once its coated in chocolate you can't tell!). Cool.
5. Spread top of cooled tarts with melted chocolate; stand until set.

makes 24

per tart: 6.9g fat; 627 kj
tip: this recipe can be made up to 3 days ahead. Refridgerate, covered in an air tight container.

Made these this morning!

YUMMO!

*hugs*
Cailin