Caramel chocolate tarts

• 1 cup plain flour
• 90 g butter, chopped
• 14 cup caster sugar
• 100 g dark chocolate, melted
• 1 (395 g) can sweetened condensed milk
• 30 g butter, chopped
• 2 tablespoons golden syrup

1. preheat oven to moderate (180 degrees celcius) Grease a 24 hole mini muffin pan (1 1/2 tbsp capacity) Sift flour into medium bowl, rub in the butter then stir in the sugar.
2. Press 2 teaspoons of mixture into the bases of the muffin pans.
3. Bake in a moderate oven for about 10 mins or until browned lightly.
4. CARAMEL FILLING: Meanwhile, combine all ingredients in a small saucepan, stir over a low heat until the butter is melted and mixture is combined.
5. Pour the hot Caramel filling over the hot bases, return to the oven for 3 minutes.
6. Stand tarts for 2 mins before gently removing from the pans; cool.
7. Spread the top of the tarts with the melted chocolate and stand at room temerpature until set.

flour, butter, caster sugar, dark chocolate, condensed milk, butter, golden syrup

Taken from www.food.com/recipe/caramel-chocolate-tarts-34437 (may not work)