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. ---------------------------------------------------------------------------
Nutrition
Ingredients
