During the week I made some origami heart baskets using card and paint charts.
Caramel Chocolate Tarts
1 cup plain flour
90g butter, chopped
¼ cup caster sugar
100 g dark chocolate
395 g condensed milk
30 g butter, chopped
2 tablespoons golden syrup
Preheat oven to moderate. Grease two 12 hole mini muffin tins.
Sift flour into medium bowl. Rub in butter. Stir in sugar. Press two teaspoons of mixture into each hole of the muffin tins. Bake in moderate oven for 10 minutes or until lightly browned.
Pour hot caramel filling over hot bases. Return to oven for 3 minutes. Stand tarts 2 minutes before gently easing out of pans. Cool.
Spread top of tarts with melted chocolate. Stand at room temperature until set.
Caramel filling: combine ingredients in small saucepan. Stir over low heat until butter melts and mixture is combined.