- 100 g butter
- 50 g golden syrup
- 1 x 397 g condensed milk
- 400 g ready-made butter pastry
- For the frangipane, mix:
- 150 g almond flour
- 150 g butter
- 55 g caster sugar
- 2 free-range eggs
- 50 g flour
Melt the butter and syrup in a saucepan over a low heat, then whisk in the condensed milk. Cook for 10 to 15 minutes, stirring continuously, or until the mixture turns to a smooth caramel. Set aside to cool.
Roll out the pastry and use to line 4 medium-sized tart cases. Chill for 30 minutes.
Preheat the oven to 180°C, then bake the tart cases for 15 to 20 minutes, or until light golden.
Half fill the pastry shells with the frangipane* mixture, then bake for another 12 to 15 minutes, or until the frangipane has set.
Top each tart with 2 T caramel and bake for a final 2 minutes, or until the caramel has spread evenly on top. Cool before serving.
Cook’s note: Garnish with crumbled truffles and a chocolate-fudge lollipop. For the fudge lollipop, buy some chocolate-topped round fudge balls from Woolworths and pierce with a wooden ice lolly stick.
*Frangipane is a classic almond-flavoured sweet pastry cream used in a number of desserts.