Mini caramel walnut tarts
- Place flour and icing sugar in the bowl of a food processor and pulse to sift. Add cubed butter and process until crumbly. Add water and process until the mixture forms a ball of pastry.
- Lightly grease a 24-hole mini muffin pan with butter or spray with oil. Divide the pastry into 24 walnut-sized pieces and press into prepared pans to form 24 small pastry cases. Prick the bases with a skewer and refrigerate for 30 minutes.
- Heat oven to 180 degC. In a bowl, beat melted butter, sugar, golden syrup and egg until smooth. Divide white chocolate and walnuts between pastry cases and cover each with a spoonful of the filling mixture.
- Bake for 20 to 25 minutes until pastry is golden and the filling is set. Cool in tins for 10 minutes to firm before removing to a wire rack to cool completely. oelt dark chocolate and use to decorate the tops of the tartlets.