Inspired by the classic millionaire’s shortbread, these miniature tarts are guaranteed to delight your guests.
- Tip the flour, icing sugar, salt, and caster sugar into a bowl. Add 110g of the butter and rub into the flour and sugar until it resembles fine breadcrumbs. Add the egg and mix until the pastry comes together. Chill for 30 mins.
- Preheat oven to 180oC/350oF/gas 4.
- Roll the pastry out to a thickness of just under 1cm, then, using a cutter, cut out circles 8.5cm in diameter. Gently press the pastry circles into the holes of two 12-hole cupcake tins. Prick the bases lightly with a fork.
- Cut out circles of baking parchment. Press them into the pastry and fill with baking beans.
- Blind bake the pastry for 10 minutes then remove the baking beans and parchment. Return to oven for 5 minutes. Leave to cool for 10 mins, and then remove from tin and transfer to a wire rack to cool completely.
- Make the toffee: Put the condensed milk, remaining 110g butter, brown sugar and golden syrup into a heavy based saucepan. Stir over a low heat until the sugar and butter have melted. Boil for 6-7 minutes until thick and golden-brown. Pour into a bowl.
- Spoon the toffee into the tarts, filling ¾ of the pastry. Leave the toffee to become firm – about half an hour.
- Melt the milk chocolate then spoon on top of the toffee and leave to set.