Caramel Chocolate Tarts

1. 1

   preheat oven to moderate.

2. 2

   grease 2 twelve hole mini muffin pans.

3. 3

   blend or process flour butter and sugar until ingredients just come together.

4. 4

   press level tbsps of mixture into each hole in pan to make bases

5. 5

   bake in oven about 10 min or til lightly browned.

6. 6

   combine condensed milk, extra butter and syrup in saucepan.

7. 7

   stir until smooth don't boil.

8. 8

   pour hot caramel filling over hot bases.

9. 9

   return to oven about 3 minute.

10. 10

    or til caramel begins to brown around edges.

11. 11

    stand 2 min using a knife gently remove tarts from pans cool.

12. 12

    spread top of cooled tarts with melted chocolate stand til set.

13. 13

    refrigerate covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.