Caramel Apple Tarts

1. 1

   Preheat the oven to 400u00b0F. Lightly grease eight 1/2 cup dariole molds.

2. 2

   To make the crust: Place the flour, butter and powdered sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add the cream and process until a dough forms. Turn the dough out onto a lightly floured work surface and shape into a disc. Wrap in plastic wrap and chill for 20 mins.

3. 3

   Roll out the dough out between two sheets of parchment paper until it is 1/8 inch thick. Line the dariole molds with the dough, trimming the edges. Prick the dough with a fork and chill for 15 mins.

4. 4

   Bake the crusts for 12-15 mins, until crisp and golden. Allow to cool in the molds for 5 mins before turning out onto a wire rack to cool completely.

5. 5

   Meanwhile, in a small saucepan, combine the condensed milk, butter and golden syrup. Stir over low heat for 4-5 minutes, until the mixture thickens. Remove from heat and stir in the apple pie filling.

6. 6

   Fill the crusts with the apple mixture. Top with whipped cream and shaved chocolate to serve.

No nutritional information available.

No additional tips available.