Layers of chocolate & caramel ganache all with the bite of a crumbled tart will win all your guests hearts over!
TO MAKE THE BASE: Preheat oven to 180°C.
Combine butter, flour and caster sugar in Large Silicone Bowl to make a dough
Divide into 24 portions for mini muffins (14g per mini muffin).
Press into Mini Muffin and push out and around to form little pastry cups.
Bake for 12-15 minutes.
TO MAKE THE CARAMEL: Combine condensed milk, butter and golden syrup in saucepan, stir until smooth over a low heat (do not boil).
Using a teaspoon, measure caramel into Mini Muffin; return to oven for 5 minutes or until caramel browns around edges.
Stand for 5 minutes, then cool in the refrigerator while you melt the chocolate. Remove tarts from pans when cool.
TO MAKE THE TOPPING: Melt the chocolate in the 2L Saucepan on lowest heat whilst stirring.
Spread 1 tspn of chocolate on caramel tarts.
Refrigerate until set.
Can also make 12 Tartlets