Technically, this makes 24 servings, but there is zero chance that each person only has 1 of these moorish tarts.
Preheat oven to 180C.
Insert MultiBlade. Add butter. Temp 110C, Time 1 min, Speed 2. Start.
Add flour and sugar. QuickPulse 5 sec to combine.
Divide dough into 24 portions (14g each if you're OCD). Press into mini-muffin cavities and push up sides to form little pastry cups. Bake for 12-15 min until lightly browned.
Quick rinse of bowl. Insert StirAssist. Add condensed milk, butter, golden syrup and salt. Temp 85C, Time 3 min. Speed 2. Start.
Fill each cooked pastry cups with salted caramel. Return to oven for 5 min until caramel browns around the edges.
Stand for 5 min then refridgerate.
Quick rinse of the bowl. Insert StirAssist. Add chocolate and temper (gently melt) it. Temp 50C, Time 3 min, Speed 1. Start
Spread 1 tspn of melted choc on cooled tarts. Refridgerate until set.
Sprinkle 1-2 grains of salt on each tart.