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“A sweet caramelly sweet that is highly addictive.”
24 tarts

Ingredients Nutrition


  1. preheat oven to moderate (180 degrees celcius) Grease a 24 hole mini muffin pan (1 1/2 tbsp capacity) Sift flour into medium bowl, rub in the butter then stir in the sugar.
  2. Press 2 teaspoons of mixture into the bases of the muffin pans.
  3. Bake in a moderate oven for about 10 mins or until browned lightly.
  4. CARAMEL FILLING: Meanwhile, combine all ingredients in a small saucepan, stir over a low heat until the butter is melted and mixture is combined.
  5. Pour the hot Caramel filling over the hot bases, return to the oven for 3 minutes.
  6. Stand tarts for 2 mins before gently removing from the pans; cool.
  7. Spread the top of the tarts with the melted chocolate and stand at room temerpature until set.

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