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Chocolate Caramel Tarts

[Biscuit Base]
1 cup plain flour
90g chopped butter
¼ cup caster sugar

[Caramel Filling]
395g can sweetened condensed milk
30g butter
2 tablespoons golden syrup

100g dark/milk chocolate, melted


Preheat oven to 180˚C or 160˚C fan-forced. Grease two 12 hole mini-muffin pans.

In a food processor, process flour, butter and sugar until ingredients just come together. Press level tablespoons of the mixture into each hole of prepared tins. Bake for 10 mins or until lightly browned.

Meanwhile, combine condensed milk, extra butter and golden syrup in a small saucepan; stir until smooth. Do not boil. Pour hot caramel filling over hot bases; return to the oven for about 5 mins or until caramel begins to brown around the edges.


Leave to cool completely. Using a pointed vegetable knife, gently remove tarts from the pans. 
Spread top of cooled tarts with melted chocolate. Stand until set.

Memory: This recipe belongs to my great friend Sandra. Sandra and I met when my girls  were at 3 year old kinder  in Blackburn, Melbourne. We have remained great friends and we meet every few weeks for a long chat over a coffee. Sandra and I share three things in common – we both have a hearing impaired child, we both love cooking and we both love to chat. Every time I make these chocolate caramel tarts I think of Sandra

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