Julie Goodwin’s mini caramel tarts

Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole cupcake pan or 12-hole (⅓ cup/80ml) muffin pan.

Using a 9cm cutter, cut four rounds from each sheet of pastry. Press pastry evenly into the bases of prepared pan holes. Line pastry with baking paper; add a few pastry weights to each. Bake
for about 12-15 minutes or until golden. Remove paper and weights.

Meanwhile, stir condensed milk, syrup and butter in a medium saucepan over medium-low heat for about 10 minutes or until mixture is light golden brown. Spoon mixture evenly into the pastry cases. Bake for a further 15 minutes or until browned. Transfer tarts to a wire rack to cool.

When tarts are cooled, melt chocolate in a heatproof bowl over a small saucepan of simmering water until melted. Cool, stirring occasionally, until thickened. Spoon chocolate onto tarts.