Caramel Macadamia Tart
- 1 sheet short crust pastry
- 400g / 14 oz. can condensed milk
- 100g / 3.5 oz. dark cooking chocolate
- 100g / 3.5 oz. macadamia nuts, chopped and roasted
Place unopened tin of condensed milk into a large saucepan covered with water, boil for 2½ hours to turn the milk into caramel, (check every 30 minutes to ensure tin is covered in water, top up when necessary so the tin doesn’t burst). Preheat oven to 180C. Cut pastry into 16 squares and mould into greased a non stick mini-muffin trays. Bake for 8 minutes or until lightly golden brown. Melt the chocolate in a microwave, stirring every 30-seconds until nice and smooth. Brush the inside pastry shells internally. Allow the chocolate to cool before spooning caramel into the shells and sprinkling over the roasted macadamia nuts.