Caramel tarts

Makes12 Prep and cooking time: 1 hr 3 sheets shortcrust pastry, just thawed 395g can sweetened condensed milk 2 tbsp golden syrup 40g butter, diced 100g dark chocolate melts

1. Preheat the oven to 180°C (160°C fan-forced). Grease a 12-hole cupcake pan or a 1/3 cup/80ml muffin pan.

2. Using a 9cm cutter, cut four rounds from each sheet of pastry. Press into the bases of the pan holes. Line pastry with baking paper and add uncooked rice to each. Bake for 12-15 min or until golden. Remove paper and rice.

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

4. When the tarts are cooled, melt the chocolate in a heatproof bowl over a saucepan of simmering water. Leave to cool, stirring occasionally until thickened. Spoon chocolate onto tarts.

NOT SUITABLE FOR FREEZING. CHOCOLATE SUITABLE FOR MICROWAVING.