Tart shells

1. Preheat oven to 180 degrees.
2. Lightly grease a mini muffin tray. You may wish to use a silicone form. This will be easier to remove the tarts from.
3. Place all tart shell ingredients into tmx bowl.
4. Blitz on speed 5 for 30 seconds or until a dough forms. Sometimes it takes slightly longer depending on butter temperature.
5. Press a small ball of dough into each muffin hole. Press the mixture up the sides and base of tin. It only needs to be a few millimeters in thickness.
6. Bake until just lightly brown.
7. You may need to use the back of a spoon just to push the shell back into shape if it puffs up too much during baking. I only had to with one or two shells.

Caramel Condensed Milk

1. Place everything into bowl.
2. Cook at 90 degrees, speed 4 for 9 minutes.
3. This will thicken upon standing.

Assembly

1. Place a teaspoon or so of caramel into each shell.
2. Bake for 5-10 minutes or until caramel is slightly browned.
3. Allow to cool completely and remove from tray. You may need to use a knife to release the tart from the tin.
4. Place chocolate into tmx bowl.
5. Melt on 50 degrees for 4 minutes or until melted.
6. Spoon over the top of each tart.
7. Allow to cool.