Caramel tarts

Fairlady - - WOW THEM! -

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.

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