Get in on my tart action!

No seriously, you’ll want to.

So here’s the story. My friend has started hardcore fundraising for the RSPCA. She bakes sweet treats and sells them at our place of work and donates all the proceeds to the charity. As I love ‘fluffies’ as one of my friends put it, and baking, I volunteered my services.

CARAMEL TARTS – Makes 12

• 150g melted butter
• 240g plain flour
• 110g caster sugar
• 1 tin condensed milk
• 20g butter
• 1 tablespoon golden syrup

Preheat oven to 180C.

This recipe works really well if you have digital scales and silcon tartlet cases. If you don’t have 12 tartlet cases (silcon or otherwise) you can use a silcon muffin tray.

In a bowl mix melted butter, flour and sugar. Stir until it combines. Divide into 12 portions. There is no need to rest, knead or roll out this dough.

If using individual tart cases, shape each portion into a ball, place in the middle of the tart case and start pushing out the pastry in a circular movement until it covers the entire base. If using the silcon muffin tray, it will take a bit longer to work up the sides and go about halfway. Make sure its not too thin. Bake for 12-15 mins.

To make filling combine condensed milk, butter and golden syrup in a pan over low heat. Stir until smooth and slightly golden. Do not boil.

Fill cases with hot caramel and return to the oven for 5 mins or until caramel browns around the top.

Cool completely before removing from cases. Eat, indulge, smile, happy.

A sweet tart is always worth the effort.