Caramel Apple Tarts - cooking recipe

Ingredients

None None Crust
1/2 cup all-purpose flour
1/2 cup chilled butter, diced
2 tbsp powdered sugar
2 tbsp heavy cream
None None Caramel apple filling
1/2 cup sweetened condensed milk
2 tbsp butter, chopped
1 tbsp golden syrup (can substitute light corn syrup)
1 x 14 oz can apple pie filling
1/2 cup heavy cream, whipped
None None Shaved chocolate, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease eight 1/2 cup dariole molds.
To make the crust: Place the flour, butter and powdered sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add the cream and process until a dough forms. Turn the dough out onto a lightly floured work surface and shape into a disc. Wrap in plastic wrap and chill for 20 mins.
Roll out the dough out between two sheets of parchment paper until it is 1/8 inch thick. Line the dariole molds with the dough, trimming the edges. Prick the dough with a fork and chill for 15 mins.
Bake the crusts for 12-15 mins, until crisp and golden. Allow to cool in the molds for 5 mins before turning out onto a wire rack to cool completely.
Meanwhile, in a small saucepan, combine the condensed milk, butter and golden syrup. Stir over low heat for 4-5 minutes, until the mixture thickens. Remove from heat and stir in the apple pie filling.
Fill the crusts with the apple mixture. Top with whipped cream and shaved chocolate to serve.