Preparation time 25 minutes, cooking time 15 minutes.

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

2) Blend or process flour, butter and sugar until ingredients just come together. Press level tablespoons 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 small saucepan, stir until smooth. Do not boil.

4) Pour hot caramel filling over hot bases, return to oven about 3 minutes or until caramel begins to brown around the edges.

Stand 2 minutes, using a pointed vegetable knife, gently remove tarts from pans. Cool.

5) Spread top of cooled tarts with melted chocolate, stand until set.

 

Makes 24, per tart 6.9g fat, 627kj.

 

Tip: this recipe can be made up to 3 days ahead. Refrigerate, covered, in an airtight container.